Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil over medium heat, then cover the pot and remove from heat. Let them sit for 10-12 minutes.
- Cool the Eggs: Transfer the eggs to a bowl of ice water to cool for a few minutes. Once cool, peel the eggs and slice them in half lengthwise.
- Make the Filling: Remove the yolks and place them in a bowl. Mash the yolks with a fork, then add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish: Sprinkle paprika on top and add chopped chives or parsley for an extra pop of color.
- Serve: Arrange on a platter and enjoy these delightful bites!
Notes
This salad can be served warm or chilled.
- Prep Time: 5
- Cook Time: 10
Nutrition
- Serving Size: 6
- Calories: 70 kcal per egg half
- Fat: 6g
- Carbohydrates: 1g
- Protein: 3g