Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet relish
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika, plus more for garnish
- 2 tablespoons finely chopped chives
- 1/4 cup cooked, crumbled bacon (optional, for a smoky twist)
If you’re looking to make this recipe your own, feel free to substitute the Dijon mustard with a spicier variety for an extra kick, or swap the apple cider vinegar with white wine vinegar for a more delicate flavor. The flexibility of this recipe is one of its greatest strengths, much like my mother’s approach to cooking.
Instructions
- Place the eggs in a single layer in a large saucepan and cover them with water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water to cool, about 5 minutes. This step reminds me of my time in Italy, cooling off under the shade after a morning at the market.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl, setting the whites aside.
- Using a fork, mash the yolks until they resemble a fine crumble. Add mayonnaise, Dijon mustard, sweet relish, apple cider vinegar, salt, black pepper, and smoked paprika. Stir until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites, mounding it slightly. I often use a piping bag to make this step more elegant, a little trick I picked up during my culinary training in San Francisco.
- Sprinkle the tops with smoked paprika and garnish with chopped chives and crumbled bacon, if desired.
- Chill the eggs in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld beautifully, much like a well-aged wine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
