Ingredients
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6 eggs
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2 teaspoons (10 milliliters) white vinegar
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1/4 cup (60 grams) mayonnaise
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1 teaspoon (5 grams) Dijon mustard
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3/4 teaspoon (8 grams) salt
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Smoked paprika, for garnish
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Finely chopped chives, for garnish
Directions
- Place eggs in a single layer in a medium saucepan.
- Cover eggs with four centimeters water and add vinegar. Cover with a tight-fitting lid and bring to a boil.
- Once boiling, remove from heat and let stand for 13 minutes. Drain water and place eggs in a bowl of ice water for five minutes. Peel and cut eggs in half from top to bottom.
- Remove yolks and transfer to a small bowl. Mash yolks with a fork and stir in mayonnaise, Dijon and salt; then mix until smooth. Divide mixture back into the egg whites with either a piping bag fitted with a piping tip or a spoon.
- Arrange eggs onto a serving platter and dust with smoked paprika and sprinkle with chives.
