Ingredients
Eggs and filling
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp sweet paprika
- water to cover eggs by 1 inch, plus cold water for cooling
- ice as needed for an ice-water bath
Equipment
- 1 Medium saucepan
- 1 Slotted spoon
- 1 Bowl for ice bath
- 1 Small mixing bowl
- 1 Fork
- 1 small spoon
- 1 Knife and cutting board
- Measuring spoons
- 1 Serving platter
Instructions
Cook and fill
- Fill a medium saucepan with enough water to cover the eggs by 1 inch once added, and bring the water to a boil.
- Reduce heat briefly so the water stops bubbling vigorously. Lower the eggs carefully with a slotted spoon. Return to a gentle boil and cook for 14 minutes, until whites and yolks are firm. Meanwhile prepare a bowl of ice and cold water. Transfer the eggs to the ice bath and cool completely, about 10 minutes.
- Peel the cooled eggs, pat dry, and cut in half lengthwise. Put the yolks in a small bowl and arrange the whites on a platter.
- Mash the yolks finely with a fork. Stir in mayonnaise, Dijon, cider vinegar, salt, and pepper until smooth.
- Spoon the filling evenly into the twelve white halves. Dust with paprika. Serve chilled or cover and refrigerate promptly.
Video
Notes
Estimated cost: USD $2.75 for the whole recipe, approximately $0.46 per two-half serving. Portion-based estimate: six eggs $2.00, mayonnaise $0.45, mustard and vinegar $0.15, spices $0.15. Local prices vary. Contains egg and mustard; check mayonnaise labels. Keep refrigerated and use within 2–3 days. Do not leave out for more than 2 hours, or 1 hour above 90°F.
Instructional video: Downshiftology, originally uploaded 2018-10-03T07:09:22-07:00. It demonstrates the same classic boiled-egg and mashed-yolk filling method.
