Tangy yolks in egg whites, topped with paprika and chives—ideal for parties or snacks. Easy, bold, classic flavors.
# Required Ingredients:
→ 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 paprika or sweet paprika
08 - 1 tablespoon fresh chives, finely chopped
# Directions:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Heat over medium-high until water comes to a boil.
02 - Once boiling, cover the saucepan, remove from heat, and allow eggs to stand in hot water for 10 minutes.
03 - Drain and transfer eggs to a bowl filled with ice water. Cool for 5 minutes.
04 - Carefully peel each egg and slice lengthwise into halves.
05 - Remove yolks from the egg halves and place yolks in a mixing bowl. Arrange egg whites, cut side up, on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until the mixture is smooth and creamy.
07 - Evenly spoon or pipe the yolk filling into each egg white half.
08 - Sprinkle filled eggs with paprika and finely chopped chives. Serve immediately or refrigerate for up to 4 hours.
