Ingredients:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon paprika
  • Fresh chives or parsley, finely chopped, for garnish

Instructions:

  1. Place the eggs in a pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat, allowing to sit for 10 minutes.
  2. Transfer eggs to a bowl of ice water to cool for 5-10 minutes.
  3. Carefully tap the cooled eggs to crack the shell, then peel under cool running water for ease.
  4. Slice each egg in half lengthwise. Remove yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika to the yolks.
  5. Mash the yolk mixture with a fork until smooth and creamy.
  6. Use a piping bag or sandwich bag to fill the egg whites with the yolk mixture.
  7. Sprinkle additional paprika and garnish with chopped chives or parsley. Chill for at least 30 minutes before serving.