Very little in the way of LABOR here!
Our family recipe for what we now call ‘Angeled Eggs”:
Our good friend, Vicki, suggested we change the name to ‘Angeled’ We are all for it!.
The trick in preparing ‘Angeled Eggs’ is to eliminate extra ingredients. I simply add lots of Mayonnaise (or Veganaise) with a large squeeze plain old French’s mustard. The ‘piece de resistance’ that I have been adding for decades is a dab of Sun-dried Tomato on top! Et Voila!