Description
A delicious and creamy twist on a classic appetizer, perfect for any gathering.
Ingredients
- 6 large eggs (preferably organic or free-range)
- 3 tablespoons mayonnaise (Hellmann’s recommended)
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt (or to taste)
- A pinch of freshly ground black pepper
- Smoked paprika for garnish
- Optional: Fresh chives or parsley, finely chopped for decoration
Instructions
- Place the eggs in a medium saucepan and cover with cold water by about an inch.
- Bring the water to a rolling boil over medium-high heat, then remove from heat and cover with a lid. Let sit for 12 minutes.
- Transfer eggs to a bowl of ice water and let cool for at least 5 minutes.
- Gently tap each egg to peel off the shell and slice in half lengthwise, scooping the yolks into a mixing bowl.
- Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the egg whites with the yolk mixture using a spoon or piping bag. Sprinkle with smoked paprika and garnish if desired.
Notes
For a creamier filling, try ranch dressing or Greek yogurt. To add heat, mix in finely chopped jalapeños or your favorite hot sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American