Classic appetizer perfect for picnics, parties, or any occasion.
10 min
15 min
10
1 dozen eggs
1/3 cup mayonnaise
1 tablespoon yellow mustard
3/4 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon black pepper
to taste paprika
Boil eggs in salted water for 12-15 minutes, then cool in cold water.
Peel cooled eggs gently under running water.
Halve eggs lengthwise and remove yolks into a bowl.
Mash yolks with mayo, mustard, garlic, salt, and pepper until smooth.
Pipe filling into egg white halves using a piping bag.
Top with paprika before serving.
