Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard (or Dijon mustard for extra zing)
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Smoked paprika (for garnish)
- Fresh parsley or chives (optional garnish)
Instructions
- Place the eggs in a single layer in a medium saucepan. Cover them with cold water, ensuring the water level is at least an inch above the eggs.
- Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat and cover the pan with a tight-fitting lid.
- Let the eggs sit in the hot water for exactly 12 minutes.
- While the eggs sit, prepare a large bowl with ice and cold water to create an ice bath.
- Remove the eggs from the hot water with a slotted spoon and place them immediately into the ice bath. Let them cool for at least 10 minutes.
- Gently crack the shells and peel the eggs under cool running water. Pat them dry with a paper towel.
- Slice each egg in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl. Set the egg white halves aside on a serving plate.
- Use a fork to mash the yolks into a fine crumble. Add the mayonnaise, mustard, vinegar, salt, and pepper. Stir and mash until the mixture is completely smooth and creamy.
- Use a small spoon or a piping bag to fill the hollow center of each egg white with the yolk mixture.
- Sprinkle a little smoked paprika over the top and add a small piece of parsley or chopped chives if desired. Serve immediately or refrigerate until ready to eat.
- Cook Time: 30 minutes