4 goose eggs
¼ tsp. salt
1/8 tsp. pepper
1-2 tsp. prepared mustard
4-5 T. mayonnaise
4 tsp. vinegar
parsley and/ or paprika (optional)

Put eggs in sauce pan, cover with water and lid.  Bring to a boil then cook for 10 minutes.  Turn off heat, leaving pan on burner, covered, for 10-15 minutes.

Remove eggs and cool them and shell them under cold water.  Cut eggs in half lengthwise with sharp knife.  Remove yolks and mash them with the rest of the ingredients.  Fill the whites with the mixture.  Top with parsley and/ or paprika if desired.

(From Phipps Country Store and Farm)