Ingredients:

  • 6 large eggs (use pasteurized eggs)
  • 1 tbsp salt
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Place 6 large eggs in a single layer in a pot, add 1 tbsp salt, and cover with water by at least one inch.
  2. Bring water to a rolling boil, then immediately turn the heat to low and cover with a lid.
  3. Let the eggs simmer for exactly 12 minutes until the yolks are fully set (internal temperature 160°F/71°C).
  4. Immediately transfer eggs to an ice bath (bowl filled with cold water and ice) for 10 minutes to stop the cooking process.
  5. Gently crack the shells and peel the eggs under cool running water.
  6. Slice eggs lengthwise and carefully remove the yolks, placing them into a mixing bowl.
  7. Press the yolks through a fine-mesh sieve or mash thoroughly with a fork until no lumps remain.
  8. Stir in 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/8 tsp salt, and 1/8 tsp black pepper until the mixture is smooth.
  9. Transfer the yolk mixture into a piping bag or a plastic bag with the corner snipped off.
  10. Pat the egg white halves dry with a paper towel.
  11. Pipe the filling into the center of each white, starting from the bottom and spiraling upward.
  12. Dust lightly with 1/2 tsp smoked paprika for garnish.