Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- Smoked paprika for garnish
- Fresh chives or parsley (optional)
Instructions
- Place the eggs in a single layer in a medium saucepan and cover them with cold water by at least an inch. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes.
- While the eggs are sitting, prepare a bowl with cold water and ice cubes. Once the timer goes off, use a slotted spoon to transfer the eggs immediately into the ice bath. Let them cool completely for about 5 to 10 minutes. This stops the cooking process and prevents a green ring from forming around the yolk.
- Gently crack the eggshells all over by tapping them on the counter. Peel the eggs under cool running water to help the shell slide off easily. Pat the eggs dry with a paper towel. Use a sharp knife to slice each egg in half lengthwise.
- Carefully remove the yolks and place them in a small mixing bowl. Arrange the empty egg white halves on a serving platter. Use a fork to mash the yolks into a fine crumble. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir and mash until the mixture is creamy and smooth.
- Spoon the yolk mixture back into the holes of the egg whites. For a more professional look, you can use a piping bag or a plastic storage bag with the corner snipped off to pipe the filling in. Dust the tops with a sprinkle of smoked paprika and garnish with fresh herbs if desired.
- Cook Time: 25 minutes
- Diet: Low-Carb, Keto