Easy Creamy Stuffed Eggs
Classic stuffed eggs with a smooth Dijon filling, a touch of vinegar, and a simple paprika finish.
Prep: 15 minsCook: 10 minsTotal: 35 minsYield: 6 servings
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp salt
- 0.13 tsp black pepper
- 1/2 tsp paprika (for garnish)
- 1 tbsp fresh chives, chopped (optional)
Instructions
- Cook the eggs. Place eggs in a saucepan, cover with cool water, and bring to a boil. Cover, remove from heat, and stand for 10–12 minutes.
- Chill. Transfer the eggs immediately to an ice bath and cool for at least 5 minutes.
- Peel and halve. Peel the eggs, slice them lengthwise, and carefully remove the yolks.
- Make the filling. Mash the yolks until fine, then mix with mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
- Fill. Spoon or pipe the yolk mixture evenly into the egg-white halves.
- Garnish. Dust lightly with paprika and add chives if using.
- Chill and serve. Refrigerate until cool, then serve within 2 hours of setting out.