Ingredients
6 large eggs (preferably 1 week old)
3 tablespoons high-quality mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon sweet pickle juice
1/8 teaspoon salt
1/8 teaspoon black pepper
Smoked paprika for garnish
Fresh chives, finely chopped for garnish
Instructions
Step 1: Place eggs in a single layer in a saucepan and cover with 1 inch of cold water.
Step 2: Bring water to a boil, then remove from heat, cover, and let stand for 12 minutes.
Step 3: Transfer eggs to an ice water bath for 10 minutes to cool completely.
Step 4: Gently crack and peel the eggs, then slice them in half lengthwise.
Step 5: Remove yolks and mash them in a bowl (or press through a sieve) until smooth.
Step 6: Stir in mayonnaise, mustard, vinegar, pickle juice, salt, and pepper until creamy.
Step 7: Pipe or spoon the yolk mixture back into the egg white halves.
Step 8: Garnish with a sprinkle of smoked paprika and fresh chives before serving.
Notes
For the best results, use eggs that are about a week old as they are easier to peel after boiling.
- Prep Time: PT15M
- Cook Time: PT12M
- Category: Drinks, Snacks & Holiday Treats
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 85 kcal
- Sugar: 0.5g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
