Description
A foundational appetizer featuring creamy and tangy filling made from egg yolks, mayonnaise, and Dijon mustard, piped into egg whites.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons quality mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Smoked paprika, for garnish
- Fresh chives (optional, 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 boil over high heat.
- Once boiling, cover the pan, remove from heat, and let stand for exactly 12-14 minutes depending on egg size.
- While the eggs cook, prepare an ice water bath. Transfer the cooked eggs immediately to the ice bath to halt cooking and loosen the membrane.
- Peel the cooled eggs and slice them lengthwise with a sharp knife, wiping the blade between cuts for a clean presentation.
- Remove the yolks and transfer them to a small mixing bowl. Arrange the whites on a serving platter.
- Mash the yolks with a fork until fully crumbled. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Mix vigorously or use a handheld mixer to whip the filling until smooth and creamy.
- Transfer the filling to a piping bag fitted with a star tip and pipe into the egg whites.
- Dust with smoked paprika and top with chives before serving.
Notes
For best results, prepare the egg whites and filling separately and assemble just before serving to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg