Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- Salt to taste
- Pepper to taste
- Paprika for garnish
- Optional: relish or hot sauce for additional flavor
Instructions
- Place the eggs in a pot and cover them with cold water.
- Bring the pot to a gentle boil over medium-high heat.
- Cover the pot and remove it from heat, allowing the eggs to sit for 12 minutes.
- Transfer the eggs to an ice bath to cool.
- Peel the eggs under running water.
- Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl.
- Add mayonnaise, mustard, salt, and pepper to the yolks and mix until smooth.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Sprinkle paprika on top for garnish.
- Serve chilled on a platter with herbs as garnish if desired.
Notes
Use Greek yogurt as a healthier substitute for mayonnaise. The eggs can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Gluten-Free