Ingredients:

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

Instructions:

  1. Place eggs in a single layer in a large saucepan. Cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
  2. Immediately transfer the cooked eggs to the ice bath. Let them cool completely for at least 30 minutes.
  3. Gently tap the eggs all over to crack the shells, then peel under cold running water.
  4. Slice each egg in half lengthwise. Gently remove the yolks and place them in the mixing bowl.
  5. Mash the yolks with a fork or potato masher until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until well combined and creamy. Taste and adjust seasonings as needed.
  6. Spoon the yolk mixture back into the egg whites. For a fancier presentation, transfer the mixture to a piping bag (or a Ziplock bag with a corner snipped off) and pipe into the egg whites.
  7. Sprinkle with fresh chives and paprika (optional) before serving. Chill until ready to serve.