• 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt for eggs (to taste)
  • 3 teaspoons salt, in cooking water
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon paprika (to taste)
  • Pretzel sticks (small, narrow size) for legs
  • Cutting board and knife
  • Measuring spoons
  • Mixing bowl
  • Mixing spoon or hand mixer
  • Serving bowl
  • Serving dish
  • Spoon
  • Zip-close gallon size plastic bag
  1. For the perfect boiled eggs, add cold eggs in an empty pot and cover them with cold water. Cook only one layer of eggs at a time, don't layer them in the pot.
  2. Add 3 teaspoons of salt to the cooking water (this will make the eggs easier to peel).
  3. Turn burner on high. When the water comes to a boil, turn to low, cover with a lid, and cook for 15 minutes.
  4. Strain the hot water and add cold water so the eggs don't continue to cook. Cool completely.
  5. Peel eggs completely. It may help to run them under cool water while peeling, so that the shell comes off easily.
  6. Removing as little egg as possible, cut the thicker end of the egg flat so it can stand vertically. Discard the piece that you cut off.
  7. Cut off the top 1/3 of the egg straight across, saving the top and bottom. The top will go back on like a lid, and the bottom will be the base.
  8. Carefully remove the yolks, and put in a mixing bowl. Add mayonnaise, dry mustard, and seasonings. Mix until smooth.
  9. Place bottoms of eggs onto serving platter, leaving enough room for legs.
  10. Make legs out of pretzels. Break pieces apart to create three "toes" for each leg, and attach to legs with a dab of egg filling.
  11. Put egg mixture in baggy, cutting off about 1/4 inch of the tip like an icing bag.
  12. Squirt slowly into the bottom half, then put top back on and wipe each egg clean with a damp paper towel.
  13. Take a bow, to accept your hard (boiled) earned Good Egg Award, and gobble up your Sprouterrific snack!