Ingredients

The following ingredients have 12 Servings
  • 6 large eggs
  • 1/4 cup mayo
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1 pinch cayenne pepper or dash of hot sauce (optional, to taste)
  • 1/4 teaspoon salt
  • Pepper (to taste)
  • Smoked paprika and chopped chives for serving (to taste)

Instruction

  • Hard boil the eggs. Use your preferred method or try mine: add the eggs to a saucepan, fill it with enough water to cover the eggs, and then time 10 minutes after it starts to boil. Drain the hot water and run the eggs under cold water for a minute or so, then fill the pan up with cold water. Let the eggs sit in the cold water for at least 5-10 minutes or until they've cooled. Peel the eggs. I find it easiest to peel an egg under running water, and try to get your thumb under the membrane so the shell slides off.
  • Cut the eggs in half lengthwise and use a small spoon to gently help pop the yolks out. Add the yolks to a medium bowl.
  • Using a fork, mash the yolks. Add in the mayo, mustard, vinegar, cayenne pepper/hot sauce (if using), and salt & pepper. Mix until smooth (if you want it super smooth, you may need to add it to your food processor). I recommend tasting the filling and adjusting to your personal tastes as needed (e.g. add more salt or mustard). If your eggs are particularly large, you may need to add a little more mayo if the filling doesn't seem smooth enough for you.
  • Spoon the mixture back into the egg white halves then sprinkle each half with smoked paprika and chives. Season with extra salt & pepper if needed.