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Paganini's Pantry

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Makes 12 halves


7 hard boiled eggs
2 Tablespoons real mayonnaise
1 1/2 Tablespoons apple cider vinegar
1/2 teaspoon salt, divided
3/4 teaspoon celery seeds
1/4 teaspoon paprika
1/2 teaspoon mustard powder (Coleman's)
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
extra paprika to sprinkle in eggs for garnish


Carefully cut eggs in half lengthwise.  Set whites aside.

Place egg yolks in a small mixing bowl with mayonnaise, vinegar, 1/4 teaspoon salt, celery seeds, paprika, mustard powder, garlic powder, and pepper.  With a fork whisk ingredients together until well blended.

Chill filling in refrigerator for 5 minutes.  Place 12 egg white halves on serving platter. Sprinkle remaining 1/4 teaspoon of salt over empty egg white halves. Using a piping bag and star tip or just a small ice cream scoop, fill the cavity of each egg white half (I find I'm always a little short on filling which is why I boil an extra egg and use the yolk from it and not the white.  The bonus hard boiled white is a great treat for my dog).

Chill eggs in refrigerator for a minimum of 15 minutes before serving. Sprinkle with extra paprika just before serving.

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