Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise (US: 59 ml, Metric: 60 ml)
  • 2 tablespoons Dijon mustard (US: 30 ml, Metric: 30 ml)
  • 1 tablespoon white vinegar (US: 15 ml, Metric: 15 ml)
  • 1/4 teaspoon salt (US: 1.5 g, Metric: 1.5 g)
  • 1/4 teaspoon black pepper (US: 0.5 g, Metric: 0.5 g)
  • 1/8 teaspoon paprika (US: 0.3 g, Metric: 0.3 g)
  • Optional garnishes: fresh chives, dill, bacon bits, sprinkle of everything bagel seasoning

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat, cover, and let stand for 12 minutes.
  2. Drain hot water and immediately run cold water over the eggs until they are cool enough to handle.
  3. Gently tap the eggs all over to crack the shell, then peel carefully under cold running water.
  4. Slice the eggs lengthwise.
  5. Gently remove the yolks and place them in a small bowl. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mash with a fork or potato masher until smooth and creamy.
  6. Taste the yolk mixture and adjust seasonings as needed.
  7. Spoon or pipe the yolk mixture into the egg white halves.
  8. Sprinkle with paprika and any other desired garnishes.
  9. Cover and chill for at least 30 minutes before serving. This allows the flavors to meld.