Description
A timeless appetizer featuring creamy, tangy yolk filling with a silky texture, perfect for parties or weeknight snacks.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Smoked paprika (for garnish)
- Chopped chives (for garnish)
Instructions
- Place 6 large eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.
- Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath for at least 10 minutes to stop cooking and make peeling easier.
- Peel and halve eggs lengthwise, scoop yolks into a bowl.
- Mash yolks with 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
- For a silky texture, press yolk mixture through a fine-mesh sieve or blend with an immersion blender.
- Transfer to a piping bag fitted with a large star tip and pipe into egg whites.
- Garnish with smoked paprika and chopped chives.
Notes
For best results, chill the filling for 30 minutes before piping. To prevent green rings around yolks, use an ice bath and avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 70
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 160mg