Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup pickled onions, chopped
- Paprika for garnish
Instructions
- Boil the eggs: Place eggs in a single layer in a pot and cover with cold water by an inch. Bring to a boil, then turn off heat and cover. Let sit for 10–12 minutes.
- Chill the eggs: Drain hot water and run eggs under cold water or place in an ice bath until cool. Peel the eggs carefully.
- Halve the eggs: Slice peeled eggs in half lengthwise and remove yolks into a medium bowl. Arrange egg whites on a serving plate.
- Mix the filling: Mash yolks with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Mix until smooth and creamy.
- Fold in pickled onions: Stir 2 tablespoons of the chopped pickled onions into the yolk mixture for bright flavor and texture.
- Fill the whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Top and garnish: Sprinkle a little paprika over the filled eggs and finish each with a small pile of the remaining chopped pickled onions for color and tang.
- Serve or chill: Serve right away or chill for 30 minutes to let flavors meld.
Notes
Use older eggs for easier peeling and taste the filling before stuffing to adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian