Ingredients
Scale
- 12 large eggs
- 1/2 cup high-quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or pickle juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Smoked paprika (for garnish)
- Fresh chives (optional garnish)
Instructions
- Step 1: Hard Boiling the Eggs. Place the eggs in a single layer in a large saucepan. Cover them with cold water, ensuring the water level is at least an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes. While the eggs sit, prepare a large bowl filled with ice and cold water.
- Step 2: Cooling and Peeling. Immediately transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them chill for at least 10 minutes. This stops the cooking process and prevents a green ring from forming around the yolk. Once cooled, gently crack the shells all over and peel them under cool running water. Pat the peeled eggs dry with a paper towel.
- Step 3: Preparing the Filling. Slice each egg in half lengthwise. Gently pop the yolks out into a medium mixing bowl and place the whites on a serving platter. Use a fork to mash the yolks into a fine crumble. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir and mash until the mixture is completely smooth and creamy. For an extra velvety texture, you can use a hand mixer or push the yolks through a fine-mesh sieve.
- Step 4: Piping and Decorating. Transfer the yolk mixture into a piping bag fitted with a large star tip or a simple plastic bag with the corner snipped off. Pipe the filling generously into the center of each egg white. Dust lightly with smoked paprika and top with fresh chives. If you are making variations, stir in your extra ingredients before piping or place them on top as garnishes.
- Cook Time: 32 minutes