Ingredients:

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika, for garnish
  • Fresh chives or parsley, for garnish (optional)

Instructions:

  1. Place eggs in a medium saucepan and cover with cold water, ensuring there's about an inch of water above the eggs.
  2. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let sit for 10-12 minutes.
  3. Transfer eggs to an ice bath to stop the cooking process. Let them sit for 5-10 minutes.
  4. Carefully peel the cooled eggs under running water for easier shell removal.
  5. Cut the eggs in half lengthwise and remove the yolks. In a mixing bowl, combine yolks, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mash until smooth.
  6. Fill a pastry bag or zip-top bag with the yolk mixture. Pipe the filling into the egg white halves.
  7. Dust with paprika and garnish with fresh herbs, if desired. Chill for at least 30 minutes before serving.