These instructions are for hard-boiled eggs which are perfect for this recipe.
Place a single layer of raw eggs in bottom of a medium or large saucepan. Fill with water until 2 inches over eggs. Add salt. Do not cover.
Bring to a boil over high heat. Turn heat off. Cover. Let stand for 12 minutes.
Do not peel. Run cold water over hard-boiled eggs. Or, cover with ice cubes. Let stand 15 minutes before peeling.
Gently crack eggs and remove shells. Slice hard-boiled eggs in half (lengthwise). Remove yokes and place in a medium-sized bowl. Set aside egg whites. Keep egg whites that tear apart. Chop and add to stuffing (optional). See step #7.
Add one tablespoon of mayo, mustard, onions (if using), sweet salad cubes (or sweet relish), and chopped pimentos (if using). Add chopped egg whites if desired.
Stir together. Add remaining mayo if a creamier texture is preferred. Season with salt as preferred.
Place a generous teaspoon of mixture inside hole on top of each sliced egg. Sprinkle lightly with paprika. Serve immediately.
Or, refrigerate before serving. Place stuffed eggs in a single layer on a plate or platter. Cover with foil or waxed paper. Refrigerate 1 hour or longer before serving.
Ritz Cracker Serving Suggestion (Optional): Cut a very small slice off middle bottom of stuffed egg. This will help it “stand” on top of two stacked crackers without wobbling. Serve immediately. Do not refrigerate stuffed eggs on crackers because the crackers will soften.
1. Eggs do not absorb salt while boiling. Salt helps hard-boiled eggs peel easier.