Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise (60ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/4 teaspoon cayenne pepper (1.25ml)
  • Salt and freshly ground black pepper to taste
  • Optional garnish: Fresh chives, paprika

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, immediately remove from heat, cover, and let sit for 12 minutes for hard-boiled.
  2. Drain hot water and immediately rinse with cold water. Gently crack the eggshells all over and submerge the eggs in ice water until completely cooled.
  3. Gently peel the eggs under cold running water.
  4. Halve the eggs lengthwise. Scoop out the yolks into a mixing bowl.
  5. Mash the yolks with a fork or potato masher until smooth. Add mayonnaise, Dijon mustard, smoked paprika, cayenne pepper, salt, and pepper. Mix well until creamy and smooth. Taste and adjust seasonings as needed.
  6. Transfer the yolk mixture to a piping bag or use a spoon to fill the egg white halves evenly.
  7. Garnish with fresh chives and a sprinkle of paprika. Serve chilled.