[Recipes from patients/members]

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • Salt and pepper to taste
  • Optional toppings: chopped chives, paprika, diced ham, shredded cheese, diced pickle

Instructions

  1. Hard-boil the eggs by placing them in a pot of water and bringing the water to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Then remove the eggs from the pot and place them in a bowl of ice water to cool. Adding a teaspoon of white vinegar to the boiling water can help make the egg pealing easier.
  2. Once the eggs are cool, peel the shells off and slice the eggs in half lengthwise.
  3. Carefully remove the yolks from the egg halves and place them in a separate bowl.
  4. Add the mayonnaise, yellow mustard, salt, and black pepper to the bowl with the egg yolks. Mix well to combine.
  5. Spoon the yolk mixture into the empty egg whites.
  6. Add optional toppings and serve chilled.