Description
A classic appetizer with a creamy filling and a hint of spice, perfect for any gathering.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt, to taste
- Ground black pepper, to taste
- Paprika, for garnish
- Chives or parsley, chopped (optional, for garnish)
Instructions
- Place the eggs in a pot and cover them with cold water. Bring to a rolling boil over medium heat.
- Once boiling, cover the pot and remove it from the heat. Let the eggs sit for about 10 minutes.
- Transfer the eggs to an ice bath for another 10 minutes.
- Gently tap the eggs on a hard surface and begin peeling from the wider end.
- Slice each egg in half lengthwise and scoop the yolks into a mixing bowl. Mash until crumbly.
- Mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
- Fill the egg white halves with the yolk mixture.
- Sprinkle paprika over the filled eggs and garnish with chopped chives or parsley if desired.
- Serve immediately and enjoy!
Notes
For a lighter option, swap mayonnaise for Greek yogurt. To add a kick, experiment with flavored mustards.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American