Creamy yolks, tangy flavors, paprika, and chives make for a timeless, crowd-pleasing appetizer.
# What You Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper
→ Topping
07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives, finely chopped
# Directions:
01 - Arrange eggs in a saucepan and cover with cold water by approximately 1 inch. Heat over medium-high until water reaches a rolling boil.
02 - Once boiling, cover the pan, remove from heat, and let eggs rest in the hot water for 10 minutes.
03 - Drain the hot water and immediately transfer eggs to a bowl filled with ice water. Allow to cool for 5 minutes.
04 - Gently peel the cooled eggs. Slice each egg lengthwise using a sharp knife.
05 - Carefully extract yolks and collect in a mixing bowl. Arrange the egg white halves cut-side up on a serving platter.
06 - Mash egg yolks thoroughly with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until creamy and smooth.
07 - Spoon or pipe the yolk mixture uniformly into each egg white half.
08 - Dust tops evenly with smoked or sweet paprika and sprinkle with finely chopped chives.
09 - Serve immediately or refrigerate covered for up to 4 hours before serving.
