Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and letting sit for 12 minutes.
- Remove the eggs from the pot and place them in an ice bath to cool.
- Once cooled, peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks and mix until smooth.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Sprinkle paprika on top for garnish.
- Chill in the refrigerator before serving.
Notes
Use eggs that are a few days old for easier peeling. Mash the yolks well for a smoother filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg