6 hard-cooked eggs
3 T. mayonnaise
1 tsp mustard
1 tsp vinegar
1/2 tsp worcestershire sauce
salt & pepper
We prefer to hard-cook our eggs so that they are more tender, simply simmer for 20-25 minutes. Otherwise hard-boil eggs for 10 minutes.
Cut shelled and cooled eggs in half, lengthwise. Remove yolks and save the whites. Mash the yolks and add the remaining ingredients minus the paprika. Mix until fluffy. Fill egg whites with yolk mixture. Sprinkle with paprika.
Optional: Add chopped onions, crumbled bacon or cheddar cheese.
Sunday lunch at Amish/Mennonite homes often includes a plate of these delicious stuffed eggs. We're not even sure if it's the eggs that we liked, or if it's simply the memories of time spent with family making memories and playing games!!