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Instructions |
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Place the eggs in a medium pot and cover with cold water. Bring to a boil over high heat. Immediately remove the pot from the heat, cover it, and let stand for 10 min. Uncover the pot and let the eggs cool in the water.
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Once the eggs have cooled, peel them and halve them lengthwise. Carefully pop out the yolks and drop them into a medium bowl. Arrange the egg whites in a single layer on a large platter if filling immediately. If not place them in an airtight refrigerator and place in refrigerator until ready to fill.
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Mash the egg yolks lightly with a fork. Stir in the pimientos, ketchup, mayonnaise, vinegar, salt and pepper. Place the filling in a pastry bag or resealable plastic bag with one corner end snipped off.
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Pipe some filling into each egg white cavity filling it completely. Spinkle the tops of the eggs with paprika and serve.
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Originally Submitted
4/17/2012
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