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Ingredients
- 12 large eggs
- 1 tsp. plus 1 Tbsp. cider vinegar or distilled white vinegar
- 1/3 c. half and half
- 2 tsp. dry mustard
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/8 tsp. pepper
Method
- Place eggs in a pot with water to cover and 1 teaspoon vinegar.
- Bring to boiling over medium heat.
- Cover; remove from heat.
- Let stand 20 minutes.
- Drain eggs.
- Cover with cold water. When cool, drain and peel.
- Halve eggs lengthwise.
- Remove yolks to small bowl.
- Mash with fork.
- Mix in 1 tablespoon vinegar, one third cup half and half, mustard, sugar, salt and pepper.
- Spoon yolk mixture into egg white halves.
- Refrigerate until serving.
