Ingredients
Scale
- 6 large eggs
- 2 ½ tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar
- Pinch of salt and black pepper
- 2 teaspoons chopped fresh chives
- 1 teaspoon finely minced parsley
- Optional: ½ teaspoon minced dill or thyme for added garden flair
- Paprika, for dusting
Instructions
- Boil the Eggs
Place the eggs in a single layer in a saucepan and cover them with water by about an inch. Bring to a gentle boil over medium heat, then cover, remove from heat, and let sit for 12 minutes. - Cool and Peel
Drain the hot water and transfer eggs to a bowl of ice water. Let cool for at least 8 minutes. Once cooled, gently peel and rinse under cool water. - Make the Filling
Slice the eggs in half lengthwise and scoop the yolks into a small bowl. Use a fork to mash the yolks until fine and crumbly. - Mix It Up
Stir in the mayonnaise, mustard, apple cider vinegar, salt, and pepper until creamy. Fold in the fresh herbs. - Fill the Eggs
Spoon or pipe the filling back into the egg whites. (No need to be fancy—use a spoon if that’s what’s clean!) - Garnish and Serve
Sprinkle with a light dusting of paprika and a few extra chopped herbs if desired. Serve with iced tea, some pickled veggies, or whatever’s growing nearby.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: appetizer
