Ingredients:

  • 6 large eggs
  • 1 tbsp distilled white vinegar
  • 1 tsp salt
  • 3 tbsp real mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 2 tsp sweet pickle relish
  • 1/8 tsp fine sea salt
  • 1/8 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. Place 6 large eggs in a single layer in your saucepan and cover with cold water by at least an inch.
  2. Stir in 1 tbsp distilled white vinegar and 1 tsp salt to the water. Note: This helps the whites coagulate quickly if any shells happen to hairline crack during the boil.
  3. Bring the water to a rolling boil over high heat. Once it boils, turn off the heat.
  4. Cover the pot with a tight lid and let the eggs sit in the hot water for exactly 15 minutes.
  5. Prepare an ice bath while you wait. Move the eggs immediately into the ice water for at least 5 minutes. Wait until they feel cold to the touch.
  6. Gently crack the shells and peel the eggs under cool running water. Pat them dry with a paper towel.
  7. Slice each egg in half lengthwise and carefully pop the yolks into a small bowl. Arrange the whites on a serving plate.
  8. Mash the yolks with a fork (or sieve) until crumbly. Add 3 tbsp real mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 2 tsp sweet pickle relish, 1/8 tsp sea salt, and 1/8 tsp pepper.
  9. Stir vigorously until the mixture is smooth and pale gold. Look for a texture like thick frosting.
  10. Spoon or pipe the filling into the egg white cavities. Dust with 1/4 tsp smoked paprika and sprinkle with 1 tbsp fresh chives.