Description
It’s a classic preparation of hard-boiled eggs where the yolks are removed, mixed with mayonnaise, mustard, and seasonings, then spooned or piped back into the whites for a creamy, savory bite-sized dish.
Ingredients
-
- 3 tbsp mayonnaise
-
- 6 large eggs
-
- 1 tsp Dijon mustard
-
- 1 tsp vinegar or lemon juice
-
- Salt and freshly ground black pepper, to taste
-
- Paprika or cayenne pepper, for garnish
-
- Fresh chives or parsley, finely chopped (optional for topping)
Instructions
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 9–10 minutes.
Drain and transfer eggs to an ice bath. Let them cool completely before peeling to prevent tearing the whites.
Cut each egg in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl.
Mash the yolks with mayonnaise, mustard, and vinegar until smooth. Season with salt and pepper to taste.
Spoon or pipe the yolk mixture back into the egg white halves, filling each generously.
Sprinkle with paprika or cayenne pepper and garnish with chopped herbs if desired. Serve chilled.