Ingredients
- large eggs
- tbsp spicy brown mustard
- tbsp Italian dressing
- /4 cup mayonnaise
- /2 tsp black pepper
- /2 tsp salt
- pinch paprika
Instructions
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Step 1
Place the eggs in a saucepan and cover with cold water by an inch. Bring the water to a rolling boil, then immediately remove from heat and cover. Let the eggs stand in the hot water for 10 to 12 minutes until cooked. Drain and run under cold water to cool them down quickly. Once cool, peel the eggs and slice each in half lengthwise. Carefully pop out the yolks into a mixing bowl, and arrange the whites on a plate. Add the spicy brown mustard, Italian dressing, mayonnaise, and black pepper to the yolks. Mash and stir until smooth and creamy. Season with salt to taste. Spoon the filling back into the egg white halves, or for a neater presentation, pipe it in using a pastry bag with a star tip. Dust the tops with paprika for a pop of color. Refrigerate for at least 15 minutes before serving to let the flavors meld.