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Cabinet Works – Billings, MT

Makes 6 (2 halves) servings

6 hard cooked eggs and peeled
¼ cup mayonnaise
½ tsp ground mustard
½ tsp dried parsley flakes
¼ tsp seasoned salt

Slice eggs lengthwise, remove yolks and place in small bowl. Mash yolks with fork or potato masher.
Stir in mustard, mayo, seasoned salt, and parsley until smooth a creamy
Spoon or pipe yolk mixture into the egg white halves.  Sprinkle with paprika.
Refrigerate 1 hour or until ready to serve.

Tip:  To cook the eggs, gently place eggs in a single layer in a sauce pan. Add enough water to cover the eggs with one inch. Bring to boil with medium heat.  Remove from heat, cover and let stand 15 minutes for hard eggs.  . (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.  Refrigerate and use within a week.