Wookiee Hut Cuisine presents:
Eggs à la Ees
by Ees

[Note: approximate measurements are based on a batch of 6 eggs]

Step One:
Hard-boil eggs. If you don't know how to do this, Ask Kettch!

Step Two:
Once eggs are completely cool (shades and leathers anyone?), peel them CAREFULLY, and cut in half lengthwise.

Step Three:
Pop yolks out of whites and into a bowl. Mush them up with a fork or spork, and then get out your mayonnaise (NOT that "salad dressing" stuff), mustard powder, and paprika.

Step Four:
I usually eyeball this part, but if you're like my friend kresie, you should keep your eyeballs in their sockets and do this by taste instead. Add enough mayonnaise to the yolks so the tastes of the yolks and the mayonnaise are balanced (approx. 3 Tbsp). Now add enough mustard powder so you can just barely taste it (approx. 1/2 Tbsp). Next, add a little paprika (approx. 1 tsp). Mix everything together so it doesn't look like you just slaughtered Pikachu, and then get ready to scoop or squirt!

Step Five:
If you're one of those spoiled brats who has a pastry bag or a cookie gun, you can load up the egg filling and squirt away. For the rest of us, a simple spoon will do the job just as well.

Some final notes ...
-- The amount of yolk-like-stuff you took OUT of the egg is considerably less than the amount of yolk-like-stuff you're putting back INTO the egg, so you WILL have to overfill. This is not a problem. The people who eat the eggs will like this!

-- Tasting as you go along is a good idea, just be sure you don't add any germs to the recipe. Rats spread the bubonic plague, but humans spread the common cold, which is much more annoying because you can get it over and over and over again.

-- If at first you don't succeed, skydiving is not for you.

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