Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and freshly ground black pepper to taste
- Paprika for garnish
- Chopped fresh chives for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 12 minutes. Cool eggs in ice water.
- Peel the eggs and halve them lengthwise. Remove yolks and place in a bowl.
- Mash yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into egg whites.
- Sprinkle with paprika and chopped chives for garnish. Serve chilled.
Notes
- For a creamier filling, add a splash of heavy cream or more mayonnaise.
- Use fresh eggs for best flavor and easier peeling.
- Customize the toppings with pickles, bacon bits, or hot sauce for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Boiling, Mashing, Filling
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 2 eggs halves
- Calories: 78 Kcal
- Sugar: 0g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg