Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon white vinegar (or lemon juice)
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- Chives or parsley, finely chopped (optional)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes.
- Peel the eggs carefully and slice them in half lengthwise.
- Scoop out the yolks into a bowl and place the whites on a serving plate.
- Mash the yolks with a fork, then mix in mayonnaise, mustard, and vinegar until smooth and creamy.
- Season with salt and black pepper to taste.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with paprika and chopped chives or parsley if desired.
- Serve chilled and enjoy!
Would you like me to also write this in a short, blog-style story format (like you’re sharing your experience making them) or just keep it as a straight recipe?