Description
A refined hors d’œuvre featuring a smooth emulsion of yolks, mayonnaise, and mustard, garnished with paprika.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons quality mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or apple cider vinegar
- Salt to taste
- Freshly cracked black pepper to taste
- Paprika for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover with water by at least an inch.
- Bring to a full rolling boil over high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for exactly 10 to 12 minutes.
- While the eggs cook, prepare a large bowl with ice and water.
- Transfer the eggs to this ice bath immediately after the timer goes off.
- Peel the eggs under cool running water.
- Slice them in half lengthwise and carefully remove the yolks into a medium mixing bowl.
- Mash the yolks thoroughly with a fork until no lumps remain.
- Add mayonnaise, mustard, vinegar, salt, and pepper, and mix until creamy and smooth.
- Transfer the mixture to a piping bag and fill the egg white halves.
- Garnish with a light dusting of paprika before serving.
Notes
Store the egg whites and filling separately in airtight containers in the refrigerator and fill just before serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg