Description
A rich, creamy twist on a classic appetizer, perfect for gatherings and special occasions.
Ingredients
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Large eggs – 12
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Full-fat mayonnaise – ¾ cup (180 g)
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Dijon mustard – 1 tablespoon (15 g)
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White vinegar or lemon juice – 1 teaspoon (5 ml)
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Unsalted butter, softened – 2 tablespoons (28 g)
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Granulated sugar – ½ teaspoon (2 g)
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Fine sea salt – ¾ teaspoon (4 g)
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Black pepper – ¼ teaspoon (1 g)
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Smoked paprika – ½ teaspoon (2 g)
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Garlic powder – ¼ teaspoon (1 g)
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Chopped chives or green onions – 2 tablespoons (6 g)
Instructions
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Boil the eggs, cover, and let sit for 10–12 minutes.
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Cool in an ice bath, peel, and slice in half lengthwise.
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Remove yolks and mash until crumbly.
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Mix yolks with all remaining ingredients until smooth.
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Pipe or spoon filling into egg whites.
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Garnish with smoked paprika and chill before serving.
Notes
For the smoothest filling, use a food processor. Chill before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes