Jalapeño mustard adds a delicious kick to a classic side dish!
Recipe courtesy of Sarah Jane's
12 eggs (hard-boiled & peeled, cut lengthwise in half)
5 Tb. Mayonnaise
Salt & pepper (to taste)
Smoked paprika (to taste)
Place eggs in a saucepan, and cover with water (about ½" above the eggs).
Bring to a rolling boil over high heat. Immediately cover, and remove from heat.
Let stand covered for 15 minutes.
Remove eggs from hot water, and place in a bowl of ice water for 5 minutes to cool.
Once cooled, crack & peel to remove the egg shells.
** If using an Instant Pot, just place your eggs on a rack, and add 1 cup of water. Try the 5-5-5-5 method: 5 minutes to pressure, 5 minutes to cook, 5 minutes on natural release, and 5 minutes in an ice bath! **
Remove egg yolks and mash in a medium bowl with a fork.
Add mayonnaise, mustard and salt & pepper to taste. Mix well.
Spoon yolk mixture into centers of egg whites.
Sprinkle with smoked paprika.