- 12 jumbo eggs
- 1/2 cup mayonnaise or Miracle Whip (our choice for the tang it offers)
- 3 tsp. mustard
- 1–1/2 tsp. apple cider vinegar
- 4 Tbsp. melted butter (this is truly the secret ingredient)
- 1 tsp. salt
- 1/4 tsp. pepper
- paprika for garnish
- herbs to garnish
- Bring a pot of water to a boil (I place the eggs in the water while it is still cold; I find that if I put cold eggs in boiling water, they are more likely to crack once they go in the hot water).
- Boil the eggs for 10 – 15 minutes, or until how done you like your eggs.
- Place the cooked eggs in a bowl with ice water to begin cooling them down.
- Under cold running water, crack each egg all the way around and gently lift the shells and membrane off . . . get under the membrane for the easiest removal of the shell. This works like a dream each and every time!
- Slice each egg in half.
- Gently scoop out the yolk and place in a medium bowl.
- Place the white portion of the eggs on a plate or egg platter.
- Mash the yolks with a fork.
- Add the mayo, mustard, vinegar, and melted butter, salt and pepper.
- Whip with a fork until smooth.
- Taste and make any adjustments that you prefer.
- Spoon heaping amounts of this egg mixture into the cooked whites.
- Sprinkle with paprika.
- Garnish with fresh-cut herbs.
- Cover and chill in the refrigerator (I try to always make these in the morning so that they are cold for lunch and/or later on in the day).