12 hard-cooked eggs, peeled
1/3 cup mayonnaise
2 Tbsp. FRENCH'S® Classic Yellow Mustard
1 tsp. Sugar
1/2 tsp. McCormick® Garlic Powder
1/4 tsp. sea salt from McCormick® Sea Salt Grinder
McCormick® Paprika , if desired
SLICE eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
STIR in remaining ingredients. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika, if desired. Serve immediately or refrigerate until ready to serve.
For tasty crunch in every bite, sprinkle with French's® Crispy Fried Onions.
To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.
- Energy 122.00
- Protein 6.00g
- Fat 10.00g
- Carbohydrate 2.00g
- Saturated Fat 2.00g
- Cholesterol 189.00mg
- Sodium 171.00mg