Hard-boiled eggs are split in two and filled with a creamy seasoned egg yolk filling. It’s everyone’s favorite creamy appetizer!
Ingredients :
6 large eggs
¼ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
⅛ teaspoon salt
1 dash black pepper to taste
smoked paprika and fresh dill weed for garnish
Directions :
Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
Slice the eggs in half (lengthwise). Carefully remove yolks and place them in a medium bowl, place whites on a platter.
With a fork, mash yolks into a fine crumble.
Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
Just before serving, fill each egg white with the creamy yolk mixture. A small spoon or piping bag can be used.
Garnish with a sprinkle of paprika and fresh dill weed.
