Description
A timeless appetizer featuring creamy filling and a sprinkle of paprika, perfect for any gathering.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt to taste
- Black pepper to taste
- Paprika, for garnish
- Optional: fresh herbs (such as chives or dill) for garnish
Instructions
- Start by bringing a pot of water to a rapid boil. Carefully place the eggs in the boiling water, ensuring they’re not crowded to prevent cracking. Allow the eggs to boil for about 10 minutes for perfectly hard-boiled eggs.
- After boiling, you’ll want to stop the cooking process. Transfer the eggs immediately into a bowl of ice water for at least 5 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell. Roll the egg in your hand to loosen it, then peel it under running water.
- Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl, and add in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mash the mixture with a fork until it’s smooth and creamy.
- If desired, add a pinch of paprika directly into the mixture for an extra flavor punch.
- Carefully spoon or pipe the yolk mixture back into the egg whites.
- Finish with a generous sprinkle of paprika on top and garnish with fresh herbs if desired.
Notes
For added creaminess, consider mixing in sour cream or Greek yogurt. Refrigerate leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg