Schedule your free consultation today! Click here»

Difficulty: Beginner Prep Time 30 mins Total Time 30 mins
Servings: 36



  1. Boil about 6 cups salted water in pot that will hold 18 eggs (they can be on top of each other)

  2. Add eggs (carefully) when water is boiling - I use a large wok strainer to make it easier

  3. When water reaches boiling again - reduce to medium - set timer for 13 minutes

  4. While eggs are boiling - prepare a large bowl of Ice Water

  5. Place eggs in ice bath for 5 minutes , Peel - cut in half

  6. Separate yolks in large mixing bowl and set up whites on platter or plate

  7. Add mayo, dijon mustard and salt & pepper to taste. Be very careful with salt! Little at a time.

  8. Blend together with fork - add more mayonnaise for desired consistency. It will thicken as it rests so loose is okay


This can be made a day ahead of time as long as it is covered very well with plastic wrap.
This has been a family favorite for my kids. I would make this as a snack for when they got home from school so it would be the first thing they grabbed to eat before other sweet choices.