• 6 extra large eggs (choose older eggs as fresh ones do not peel as well)
• water

Place eggs in cold water in a saucepan with enough water to cover the eggs by about 1". Bring to a boil over high heat and immediately reduce heat to simmer, cover pan with a lid. Simmer for 15 minutes.

Remove from heat, place pan in sink and run cold water over the eggs, replacing the hot water gradually. Remove eggs from pan, dry with paper towels.

Crack egg shells, peel and cut eggs in half lengthwise. Remove yolks and mash with a fork in a bowl. Make up filling with the yolks from one of the variations below.

Herbed Eggs

¼ cup mayonnaise, 2 tsp. Dijon mustard, minced fresh parsley, chopped chives. Garnish with paprika.

California-Style Eggs

1 tbsp. minced sun-dried tomatoes, ¼ tsp. dried basil, dash of balsamic vinegar. Garnish with sun-dried tomatoes and parsley.

Mexican Eggs - Olé

¼ cup salsa, ¼ cup shredded cheddar or jalapeno cheese. Garnish with chili powder, shredded cheese.

Italian Eggs

¼ cup finely chopped prosciuto (Italian ham), 2 tbsp. grated Parmesan cheese. Garnish with fresh parsley and/or basil and chopped prosciuto.