Description
A classic appetizer featuring creamy filling and a touch of spice, perfect for gatherings.
Ingredients
- 12 large hard-boiled eggs (peeled and halved)
- ½ cup mayonnaise
- 2 teaspoons white vinegar
- 2 teaspoons yellow mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Smoked paprika (optional, for garnish)
Instructions
- Place the eggs in a large saucepan and cover them with cold water, ensuring the water is about two inches above the eggs.
- Heat the pan over high heat until the water reaches a full rolling boil.
- Once boiling, turn off the heat. Cover the pan and let the eggs sit for 10-12 minutes.
- Gently strain the water and immediately transfer the eggs to an ice bath for 5 minutes to halt cooking.
- Carefully crack the cooled eggs and peel the shells under running water for an easier peel.
- Slice each egg in half lengthwise and scoop the yolks into a medium mixing bowl.
- To the yolks, add mayonnaise, vinegar, mustard, salt, and pepper.
- Mash and blend the ingredients until smooth and creamy using a fork or whisk.
- Spoon or pipe the yolk mixture back into the halved egg whites.
- Garnish with smoked paprika. Arrange on a serving platter. Serve immediately or refrigerate until ready to enjoy.
Notes
For a healthier twist, substitute Greek yogurt for half of the mayonnaise. Use apple cider vinegar instead of white vinegar for a sweeter taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American