"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
6 large hard-boiled eggs 3 Tbs mayonnaise 1 Tbs sugar 1 Tsp honey-mustard 1 Tsp vinegar salt and pepper to taste paprika (optional) minced parsley (optional)
Shell the eggs and slice in half. Remove the yolks to a medium sized bowl. Mash the yolks and mix in remaining ingredients except paprika and parsley. Spoon the mixture back into the egg whites. Sprinkle with paprika and parsley if desired. Refrigerate.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.