This is a recipe that was the reward for solving a bonus puzzle in the Myst Library fireplace in the Path of the Shell expansion for the standalone version of Uru.

• D'nied Eggs:
  
  Place 4 dozen eggs (at least 2 weeks old) in a large kettle, completely immersing the eggs in cool water.
• Place lid on kettle.
• Place kettle on burner on high heat, bringing to a rolling boil.
• Turn heat down to medium high, maintaining a rolling boil for about 10 minutes.
• Remove from heat. Flush with cold water, then add ice cubes (from top of eggs to top of kettle).
• Let stand for 15 minutes.
• Drain water. Place eggs on paper towels to dry.
• Peel eggs. Halve eggs, placing equal amount of yolks into each of 2 mixing bowls.
• Place the halved eggs onto cookie sheets lined with paper towels.
• Using the fork, mash the yolks.
• Add salt (about 10 shakes) and coarse ground black pepper (about 8 shakes) to each bowl.
• Stir.
• To each mixing bowl: squeeze French's mustard (enough to cover 3/4 of the top layer of crushed yolks) and add 6 heaping tablespoons of mayonaise (more or less mayonaise depending on how creamy you want the filling).
• Stir well.
• In one of the mixing bowls, add: 6 Farman's Home Style Baby Dill Pickles (chopped) and 5 heaping teaspoons of Beaver extra hot prepared horseradish.
• Stir very well.
• Taste the filling at this point (Mark Klammer and Eloise McCloskey are my official tasters).
• Add salt, pepper, mayonaise, mustard, horseradish, pickles as needed.
• Then, fill (generously) the halved eggs with the filling. Garnish with a hint of Tone's ground cayenne pepper on each egg and serve.
• Finally, in the other mixing bowl, add: 4-6 green jalapenos (chopped), and 5 red Frenso jalapenos (chopped). As the mood strikes, add 2-3 serannos (chopped) for extra heat.
• Stir very well.
• Taste filling at this point.
• Add salt, pepper, mayonaise, mustard, jalapenos as needed.
• Then fill (generously) the halved eggs with the filling.
• Garnish with green or red jalapenos (thinly sliced), or with serannos (thinly sliced) and serve.

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