Ingredients

The following ingredients have 12 Servings
  • 6 large eggs
  • 2 to 2 1/2 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • Salt
  • Freshly ground black pepper
  • Paprika, for garnish
  • Minced parsley or other fresh herbs, for garnish

Instruction

  • Hard-boil the eggs. Place the eggs in a medium saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes. Meanwhile, prepare an ice bath by filing a large bowl with ice and water. → For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.
  • Peel the eggs. Remove the eggs from the water, tap each one gently against the counter to crack the shell in a few places, then place in the ice water for at least 1 minute. Take the eggs out of the water bath and peel them.
  • Slice the eggs in half. Cut the eggs in half down their length, from tip to bottom.
  • Remove the yolks. Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a small bowl. Arrange the empty whites on a platter, cut-side up.
  • Mash the yolks with a fork. Mash the yolks with a fork until they are completely crumbled.
  • Mix in the mayonnaise and mustard. Add 2 tablespoons of the mayonnaise and the mustard into the bowl with the yolks. Mix and mash the filling until you form a smooth paste. If the filling feels too stiff, add more mayonnaise a small spoonful at a time.
  • Season with salt and pepper. Taste and season with salt and plenty of pepper as needed.
  • Transfer the filling to a plastic bag or piping bag. Use a spatula to scoop all the filling into a resealable sandwich bag or piping bag fitted with a 1/2-inch round tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.
  • Pipe the filling into the egg whites. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, scoop the filling into the egg whites with a spoon.
  • Sprinkle with paprika and fresh herbs to serve. Sprinkle a pinch of paprika and a pinch of fresh herbs over the top of each egg before serving if desired.