Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional garnish: paprika, finely chopped fresh chives

Instructions:

  1. Place eggs in a single layer in a saucepan. Cover with cold water by at least 1 inch. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to the ice bath and let cool completely. This stops the cooking process and makes them easier to peel.
  3. Gently crack the eggshells all over. Start peeling at the larger end, holding the egg under cool running water to help loosen the shell.
  4. Cut each egg lengthwise with a sharp knife.
  5. Gently scoop out the yolks into a mixing bowl. Add mayonnaise, mustard, vinegar, salt, and pepper. Mash with a fork until smooth and creamy.
  6. Spoon the yolk mixture back into the egg white halves. For a fancier presentation, pipe the filling using a piping bag fitted with a decorative tip.
  7. Sprinkle with paprika or finely chopped chives.
  8. Cover and chill for at least 30 minutes to allow the flavors to meld.