Ingredients:

  • 6 large eggs
  • 1/4 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh chives, finely snipped

Instructions:

  1. Place your 6 large eggs in a single layer in a saucepan. Cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat.
  2. Once boiling, remove from heat, cover, and let sit for 12 minutes. While they sit, prepare a bowl with 2 cups of ice and cold water.
  3. When the timer dings, move eggs to the ice bath. Let them chill for at least 5 minutes.
  4. Peel the eggs under cool running water. Crack the shells gently all over by tapping on a flat surface.
  5. Slice each egg in half lengthwise. Pop the yolks into a small bowl.
  6. Mash the yolks with a fork or push through a sieve. Add 1/4 cup mayonnaise, 1 tsp Dijon, 1 tsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper.
  7. Mix until the color is uniform and glossy.
  8. Transfer the mixture to a piping bag or zip top bag. Pipe the filling into the hollows of the egg whites. Fill them until the mixture mounds slightly over the top.
  9. Dust with 1/2 tsp smoked paprika. Top with 1 tbsp finely snipped chives. Wait to garnish until just before serving to keep the colors vibrant.