Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 1/4 tsp smoked paprika (for garnish)
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, and bring to a boil over medium heat. Once boiling, cover and remove from heat; let sit for 12 minutes.
- Cool the eggs: Transfer boiled eggs to an ice bath for about 10 minutes to ease peeling.
- Peel the eggs: Tap each egg gently on a hard surface and roll it to crack the shell. Peel under running water if necessary.
- Make the filling: Halve each egg lengthwise and scoop out yolks into a bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
- Fill the egg whites: Generously fill each egg white half with the yolk mixture using a spoon or piping bag.
- Garnish and serve: Sprinkle paprika on top for color and flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 0g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg