Ingredients 6 large eggs 3 tablespoons mayonnaise 1 teaspoon yellow mustard 1 teaspoon white vinegar or lemon juice Salt, to taste Black pepper, to taste Paprika, for topping Finely chopped chives or green onions, for topping Instructions Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes. Drain the hot water and transfer the eggs to a bowl of cold water. Let them cool completely, then peel the shells. Cut the eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and black pepper until smooth and creamy. Spoon or pipe the yolk mixture back into the egg whites, forming a decorative swirl like in the image. Sprinkle lightly with paprika and finish with chopped chives or green onions. Refrigerate for 20–30 minutes before serving for the best texture and flavor.
Deviled Eggs
