Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped dill pickles
- Paprika for garnish
Instructions
- Boil the eggs in a saucepan covered with cold water for 10-12 minutes.
- Cool the eggs in a bowl of ice water for 5-10 minutes.
- Peel the eggs carefully under running water.
- Cut the eggs in half, scoop yolks into a bowl, and mix with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Add chives and dill pickles, adjusting seasoning to taste.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Garnish with paprika before serving.
Notes
- For best results, use fresh eggs for easier peeling.
- Adjust seasoning according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 eggs
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg