Hard-boiled eggs filled with creamy mustard-seasoned yolk mixture, topped with paprika and fresh herbs. An easy, crowd-pleasing appetizer.
# What You'll Need:
→ Filling Mixture
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
→ Garnish
07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped (optional)
# Directions:
01 - Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set whites aside.
04 - Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Sprinkle with paprika and chopped herbs, if using. Chill until ready to serve.
