Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika, plus more for garnish
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped dill
- Optional: 1 tablespoon capers, rinsed and chopped
Feel free to substitute the mayonnaise with Greek yogurt for a lighter option, or add a touch of horseradish for an extra kick.
Instructions
- Place the eggs in a single layer in a large pot and cover them with cold water by about an inch. Bring to a boil over medium-high heat.
- Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes. This method ensures perfectly hard-boiled eggs without any gray rings around the yolk.
- Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This makes peeling them a breeze, a trick I learned from my mum during countless Easter egg hunts.
- Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a bowl, setting the whites aside on a platter.
- Using a fork, mash the yolks until smooth. Add the mayonnaise, Dijon mustard, white wine vinegar, salt, black pepper, and smoked paprika. Mix until creamy and well combined.
- Fold in the chopped chives and dill, along with the capers if using. Taste and adjust seasoning as needed.
- Spoon or pipe the yolk mixture back into each egg white half. I find that using a piping bag gives them a lovely, festive finish.
- Sprinkle a little more smoked paprika over the top for a pop of color and flavor. Garnish with additional chives or dill if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
