- 1.0 tsp Onion powder
- 0.12 tsp Paprika
- 4.0 dash Pepper, black
- 4.0 dash Salt
- 0.5 tsp French's Classic Yellow Mustard
- 4.0 tbsp Hellman's Olive Oil Mayonnaise
- 16.0 large Hard Boiled Egg
- Hardboil eggs. Allow to fully cool – keep wet to make peeling easy. Peel eggs and dry. Halve eggs. Empty coooked yolk into mixing bowl. Place egg white halves on clean, dry platter. Using fork, crumble yolks. Add 1/2 mayo, and all mustard, onion powder, salt and pepper. Continue to add mayo until reaches desired consistency (you may like it more wet or dry than I do). Fill whites level to ensure filling will last for entire batch. Top off as able. Sprinkle with paprika. Cover and refrigerate until ready to serve/eat. Serving Size: Makes 32 servings.