Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar or dill pickle brine
Hot sauce, optional
Sea salt and freshly ground black pepper
Paprika, chives, and/or fresh dill for garnish
Instructions
- Place eggs in a medium pot and cover with cold water by 2.5cm (1 inch).
- Bring to a boil, then cover and turn off the heat. Let eggs sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool for about 14 minutes.
- Peel eggs under running water and pat dry.
- Slice eggs in half lengthwise, remove yolks, and place yolks in a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, and optional hot sauce. Season with salt and pepper.
- Spoon or pipe filling into egg whites.
- Garnish with paprika, chives, or dill before serving.
Notes
- Blend yolk mixture in a food processor for an ultra-smooth filling.
- Replace vinegar with pickle juice for extra tang.
- Add sweet pickle relish or jalapeños for variation.
- Trim a tiny slice off the bottom of each egg white to keep them stable on the platter.
- Best eaten the day they’re made; store filled eggs for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (includes cooling)
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
