Ingredients:

  • 6 large eggs
  • Water
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for garnish
  • Optional: Fresh chives, finely chopped, for garnish

Instructions:

  1. Place eggs in a saucepan, cover with cold water. Bring to a boil, then immediately remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to an ice bath to stop the cooking process and make them easier to peel.
  3. Gently tap eggs all over to crack the shell, then peel under cold running water.
  4. Halve the eggs lengthwise. Carefully remove yolks and place them in a small bowl. Mash yolks with a fork or potato masher until smooth.
  5. Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until smooth and creamy. Taste and adjust seasonings as needed.
  6. Spoon or pipe the yolk mixture into the egg white halves.
  7. Sprinkle with paprika and chives (if using). Cover and refrigerate for at least 30 minutes to allow flavours to meld.
  8. Serve and enjoy!