Ingredients:

  • 6 large eggs (300g)
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tsp apple cider vinegar
  • 1/4 tsp sweet paprika
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Place the eggs in a single layer at the bottom of the saucepan and cover with water by at least one inch. Bring the water to a rolling boil over high heat.
  2. Turn off the heat, cover the pot with a lid, and let the eggs sit undisturbed for exactly 12 minutes.
  3. Transfer the eggs directly into an ice bath and let them chill for 5–10 minutes until cold to the touch, then peel under cool running water.
  4. Slice each egg lengthwise. Scoop the yolks into a small bowl and place the whites on a serving platter.
  5. Mash the yolks with a fork into a fine crumble, then stir in the mayonnaise, mustard, smoked paprika, salt, pepper, and vinegar until a smooth paste forms.
  6. Spoon or pipe the filling into the egg white hollows and garnish with a dusting of sweet paprika and fresh chives.