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Ingredients
- 4 large eggs
- 2 tablespoons mayonnaise
- 1/2 teaspoon prepared mustard
- 1/4 teaspoon salt
- 2 teaspoons chopped parsley, chives, or dill
Method
- When cool enough to handle, tap the eggs lightly on a hard surface to crack the shells all over, then remove the shells.
- Make sure you get every piece of shell off of the eggs.
- Cut the eggs in half lengthwise.
- Carefully remove the yolks from the whites and place them in a small bowl; set the whites aside.
- With a fork, mash the yolks together with the mayonnaise, mustard, and salt.
- Stir in the parsley (or sprinkle the parsley on top after you fill the whites).
- Using a small spoon, scoop the yolk mixture into the whites.
- Serve at room temperature.
