Tangy, creamy eggs finished with paprika and chives, easy to prepare and ideal for sharing at gatherings.
# What You'll Need:
→ Filling
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 black pepper
→ Topping
07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives, finely chopped
# How to Cook:
01 - Place eggs in a saucepan and cover with cold water by approximately 1 inch. Heat over medium-high until water begins to boil.
02 - Once boiling, cover the pan, remove from heat, and let eggs stand for 10 minutes to finish cooking.
03 - Drain boiling water and immediately transfer eggs to a bowl filled with ice water. Allow to cool for 5 minutes.
04 - Gently peel the cooled eggs and slice each one lengthwise.
05 - Carefully remove yolks from the eggs. Place yolks in a mixing bowl and arrange egg whites on a serving platter.
06 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until mixture is smooth and creamy.
07 - Using a spoon or piping bag, distribute yolk mixture evenly among the egg white halves.
08 - Sprinkle paprika and chopped chives over each filled egg.
09 - Serve immediately, or refrigerate for up to 4 hours prior to presentation.
