Some prefer to suck their eggs from the shell, raw and wriggling. 

Most River Folk cook their eggs first.

Shell the eggs. Slice them in half, lengthwise. With care, remove the golden treasures to a separate bowl. Save the egg whites for later. Mash the yolks ‘til fine and crumbly. Add enough mayonnaise to make a creamy paste and hold the yolk crumbs together. Add the final ingredients to taste. Fill and mound the egg yolk mixture onto the egg white hollows. If desired sprinkle with paprika or parsley.