| Cook and Prep Time: 30 minutes |

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 1-2 teaspoons New Mexico All-Purpose Seasoning (+ for garnish)
  • Green olive slices, for garnish


  1. Place eggs in a single layer in a saucepan, and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels, slice eggs in half lengthwise, removing yolks to a medium bowl, and placing whites on a serving platter. Mash the yolks into a fine crumble, using a fork. Add mayonnaise, vinegar, mustard, salt, pepper, and New Mexico All-Purpose Seasoning - mix well.
  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with New Mexico All-Purpose, top with green olive slices and serve.

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