Serves 12 halves (6 people as a snack or appetiser)
Prep Time 10 minutes
Cook Time 12 minutes
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (about 45g)
- 1 tsp Dijon mustard (about 5g)
- ½ tsp white wine vinegar (about 2.5ml)
- 1 tsp sweet paprika (about 3g), plus extra for garnish
- ¼ tsp salt (about 1.5g)
- Black pepper, to taste
- Fresh parsley or chives, finely chopped (for garnish)
Method
- Boil the eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. - Cool and peel
Drain hot water, fill the pan with cold water, and let eggs sit for 5 minutes before peeling. - Prepare the filling
Slice eggs in half lengthways. Remove yolks and place them in a bowl. Mash yolks with mayonnaise, mustard, vinegar, paprika, salt, and pepper until smooth. - Fill the eggs
Spoon or pipe yolk mixture back into egg whites. - Garnish and serve
Sprinkle with extra paprika and garnish with chopped parsley or chives.
Chef’s Note
For a smoky twist, swap half of the sweet paprika for Sierra del Sabor Oak Smoked Paprika.