Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise (feel free to substitute with Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or white wine vinegar
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, finely chopped (optional, for garnish)
Instructions
- Place the eggs in a single layer at the bottom of a saucepan and cover them with cold water, about an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes. This method makes peeling easier and results in perfectly cooked yolks.
- Drain the hot water and immediately transfer the eggs to a bowl filled with ice water. Let them chill for at least 5 minutes. I learned this trick from my grandma—it stops the cooking process and keeps the whites tender.
- Carefully peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, vinegar, smoked paprika, garlic powder, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed—this step is where you make it your own.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture. I like using a piping bag because it looks neater and feels a bit fancy, especially when serving guests.
- Sprinkle the filled eggs with a little more smoked paprika and garnish with chopped chives or parsley for a fresh pop of color.
- Refrigerate for at least 15 minutes before serving to let the flavors meld. These are best served chilled but bring them to room temperature if you’re making them ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International