Ingredients
Scale
- 12 large eggs (preferably a week old for easier peeling)
- 1/2 cup high-quality mayonnaise
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon apple cider vinegar or white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Smoked paprika for garnish
- For 12 Variations: Bacon bits, jalapeños, Sriracha, Everything Bagel seasoning, chives, smoked salmon, curry powder, pimento cheese, capers, buffalo sauce, kimchi, or sun-dried tomatoes.
Instructions
- Place your eggs in a single layer in a large saucepan. Cover them with cold water, ensuring the water sits at least an inch above the eggs. Bring the water to a full rolling boil over high heat. As soon as it reaches a boil, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes. This “off-heat” method ensures a creamy yolk without that unsightly green ring.
- While the eggs sit, prepare a large bowl with ice and cold water. Once the 12 minutes are up, use a slotted spoon to transfer the eggs immediately into the ice bath. Let them chill for at least 10 minutes. To peel, gently crack the shell all over by tapping it on the counter, then peel under cool running water. The water helps the shell slip right off the membrane.
- Slice each peeled egg in half lengthwise. Gently pop the yolks out into a medium mixing bowl and set the whites aside on a serving platter. Mash the yolks with a fork until they look like fine crumbs. Add the mayonnaise, mustard, vinegar, salt, and pepper. Use a whisk or a hand mixer to blend until the mixture is silky smooth and completely lump-free.
- Transfer the yolk mixture into a piping bag fitted with a large star tip, or simply use a plastic storage bag with the corner snipped off. Pipe the filling generously into the center of each egg white. For the classic version, sprinkle lightly with smoked paprika. If you are trying one of the 12 variations, add your toppings now. Serve immediately or refrigerate in an airtight container.
- Cook Time: 32 minutes