Ingredients

6 Large Raw Egg
2 tsp Spicy Brown Mustard
2-½ tablespoon Mayonnaise by Hellman's

Garnish:
Paprika¼ teaspoon(1g or 0.02 oz)
Parsley or Cilantro or Chives 1 teaspoon, chopped(1g or 0.04 oz)

Instructions

1. Very gently and slowly, lower eggs into a pot of boiling water with a spoon. Boil the eggs for 9 minutes.
2. Once the timer has elapsed, drop the eggs into an ice water bath until cooled, about 10 minutes.
3. Once eggs are cooled, crack them all over and peel them under a small trickle of cold water. Set each egg aside.
4. Using a sharp knife, cut the eggs in half.
5. Remove the yolks and place the yolks into a small mixing bowl.
6. Add the mustard, mayo and kosher salt. Smash the egg yolks and condiments together until the filling is very smooth.
7. Add the filling to a plastic bag. If you would like, you can cut a small hole in one of the corners and place a large piping tip into the bag before filling. This will create a pretty effect. Continue filling each egg white half until all are filled. If you do not have a piping tip, simply cut the corner of the bag and fill the eggs that way.
8. Sprinkle with paprika and chopped parsley, cilantro, or chives, if desired.