Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard (or Dijon for more bite)
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- Smoked or sweet paprika for garnish
- Fresh chives, finely chopped (optional)
Instructions
- Place the eggs in a single layer in a medium saucepan. Cover them with cold water, ensuring the water 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, cover the pan with a lid, and let the eggs sit for exactly 12 minutes.
- While the eggs sit, prepare a large bowl filled with ice and cold water. This ice bath stops the cooking process and makes the eggs easier to peel.
- After 12 minutes, use a slotted spoon to transfer the eggs into the ice bath. Let them chill for at least 5 to 10 minutes.
- Gently crack the eggshells all over and peel them under cool running water. Pat the eggs dry with a paper towel.
- Use a sharp knife to slice each egg in half lengthwise. Carefully scoop out the yellow yolks and place them into a small mixing bowl. Set the white halves aside on a serving plate.
- Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, vinegar, salt, and pepper. Stir vigorously until the mixture is smooth and creamy.
- Spoon the yolk mixture into the hollows of the egg whites. For a fancier look, use a piping bag with a star tip.
- Lightly dust the tops with paprika and garnish with fresh chives if desired. Serve immediately or chill until ready to eat.
- Cook Time: 30 minutes