Ingredients
Equipment
Method
- Put the eggs in a pot with enough water to cover them. Bring to a rolling boil over medium heat. The water should bubble vigorously across the surface.
- Remove the pot from the heat, cover it, and let the eggs rest for twelve minutes. Start the timer after the water has boiled and the covered pot is off the heat.
- Drain the hot water carefully and replace it with cold water. Leave the eggs in the cold water for ten minutes, then drain.
- Peel the eggs and halve them lengthwise. Put the whites on a serving tray and all the cooked yolks in a mixing bowl.
- Mash the yolks with a fork. Mix in the measured homemade mayonnaise, brown mustard, paprika and cumin until creamy and evenly combined. Press larger yolk pieces against the side of the bowl.
- Spoon the filling into all the egg-white halves, using about a heaping tablespoon per half and sharing the mixture evenly across the tray.
- Sprinkle with additional paprika. Cover the tray without flattening the filling and refrigerate for one hour before serving. Keep finished eggs covered in the refrigerator.
Notes
Yield: Twelve whole eggs make twenty-four filled halves, for about four to six people. The card scales filled halves, not whole eggs.
Mayonnaise: Make the linked mayonnaise first and measure half a cup of the finished condiment. Its separate preparation is not included in this tray's timing.
Mustard: One tablespoon prepared brown mustard is the selected amount. Up to two tablespoons gives a stronger mustard flavor. Dijon is also a source option when made without non-allowed ingredients.
Timing: Thirty minutes preparation, ten minutes estimated heating and one hour chilling give a planned total of one hour forty minutes. The preparation window includes the twelve-minute off-heat covered rest and ten-minute cold-water cooling, as well as handling. It is not thirty active minutes. Heating to a rolling boil and peeling or filling may take longer.
Method: Bring the water to a rolling boil before removing the pot and starting the twelve-minute covered rest. Replace the hot water with cold water for the separate ten-minute cooling step. Keep the hour of refrigerator chilling after filling.
Full GAPS: After the ingredients have been introduced. Contains eggs and mustard, with no dairy or nuts in the selected ingredients. Cumin, paprika and mustard ingredients are plant foods, so this is not No-Plant GAPS.
Doubling: Twenty-four whole eggs make forty-eight halves. Use enough pot space, or two batches, and enough tray space. Keep the twelve-minute covered rest, ten-minute cooling and hour chilling. More peeling and filling can take additional time.
Storage: Keep finished eggs covered in the refrigerator, with the filled halves in a single layer. Take out the portions wanted and return the remainder to the refrigerator.