Instructions
1. Hard-boil the eggs
Place the eggs in a single layer in a saucepan and cover with cold water by about one inch. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 9–12 minutes. Transfer to an ice bath or run under cold water to stop cooking, then peel carefully.
2. Prepare the filling
Slice the eggs in half lengthwise and gently scoop out the yolks into a bowl. Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste.
3. Fill the egg whites
Spoon the filling into a piping bag with a star tip (or use a zip-top bag with the corner snipped) and pipe into the egg white halves. For a rustic look, use a spoon instead.
4. Garnish
Dust with paprika and sprinkle with chopped chives or any other preferred toppings.
5. Serve
Arrange on a platter and serve chilled.
Instructions
1. Hard-boil the eggs
Place the eggs in a single layer in a saucepan and cover with cold water by about one inch. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 9–12 minutes. Transfer to an ice bath or run under cold water to stop cooking, then peel carefully.
2. Prepare the filling
Slice the eggs in half lengthwise and gently scoop out the yolks into a bowl. Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste.
3. Fill the egg whites
Spoon the filling into a piping bag with a star tip (or use a zip-top bag with the corner snipped) and pipe into the egg white halves. For a rustic look, use a spoon instead.
4. Garnish
Dust with paprika and sprinkle with chopped chives or any other preferred toppings.
5. Serve
Arrange on a platter and serve chilled.
