Description
A timeless appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture, garnished with paprika and fresh herbs.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Fresh dill or chives, for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Bring to a boil over high heat, then remove from heat, cover, and let stand for 12 minutes.
- Drain and cool eggs under cold running water, then peel.
- Slice each egg in half lengthwise and carefully remove yolks to a small bowl.
- Mash yolks with a fork. Add mayonnaise, mustard, vinegar, salt, and pepper; mix until smooth.
- Spoon or pipe the yolk mixture into the egg white halves.
- Sprinkle with paprika and garnish with fresh herbs if desired.
- Refrigerate until serving.
Notes
For best results, use eggs that are at least a week old for easier peeling. Can be made a day ahead and stored covered in the refrigerator.
Nutrition
- Calories: 120 kcal per serving (2 halves)
- Sugar: 0.5 g
- Fat: 10 g
- Carbohydrates: 1 g
- Protein: 6 g