Ingredients:

  • 6 large eggs
  • 2 quarts water
  • 2 cups ice
  • 1/4 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp fresh chives

Instructions:

  1. Bring 2 quarts of water to a rolling boil. This is the foundation of our easy peel method. When the water is bubbling aggressively, carefully lower your 6 large eggs in. Set your timer for 12 minutes.
  2. While the eggs boil, prepare your ice bath with 2 cups of ice and cold water. As soon as that timer pings, move the eggs to the ice bath. Let them sit for at least 5 minutes. To peel, crack the shell all over by gently tapping it on the counter, then peel under cool running water until the shell slides off cleanly. The water helps lubricate the space between the white and the shell.
  3. Slice the eggs lengthwise and pop the yolks into a bowl. Add your 1/4 cup mayo, 1 tsp Dijon, 1 tsp ACV, sugar, salt, and pepper. Mash everything together with a fork until velvety and lump free. If you want them extra smooth, this is where you could use a small blender or food processor.
  4. Fill your whites using a spoon or your DIY piping bag. Aim for a generous mound in each center. Dust with 1 tsp smoked paprika from a height to get an even coating until they look bright and inviting. Top with your fresh chives, and you are ready to serve.