charlesavelar's Journal, 15 April 2019

Bring sauce pan with water to near boil. Gently add each egg with a slotted spoon to the hot water. Cook for 30 minutes. While still cooking put ice and water in a metal mixing bowl. Take out one egg at a time from the boiling water and put them in the ice water. Crack and peel each egg one at a time and set aside. After the 9th egg is pulled out turn off the heat on the sauce pan with the thee remaining eggs. Continue taking the eggs out of the hot water placing them in ice water then peeling. Cut all eggs in half and remove the yolk. Place the yolks in a quart size bag. Add melted butter, mayonnaise, mustard chopped pickles and tobacco sauce into quart bag with yolks. Seal bag and smash mix ingredients with your hands. Cut corner of quart size bag and squeeze equal parts into each cooked egg white half.