Instructions
1. Boil the Eggs
Place the eggs in a single layer in a pot. Cover with cold water, about 1 inch above the eggs.
Bring the water to a boil over medium-high heat.
Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.
2. Cool and Peel
Transfer the eggs to a bowl of ice water and cool for at least 5 minutes.
Gently crack and peel each egg.
3. Prepare the Filling
Slice each egg in half lengthwise.
Scoop out the yolks and place them in a small bowl.
Mash the yolks with a fork until smooth.
Add:
- Mayonnaise
- Mustard
- Vinegar or lemon juice
- Pickles or relish
- Green onions (if using)
- Salt and pepper
Mix until creamy and well-blended. Taste and adjust seasoning.
4. Fill the Egg Whites
Spoon or pipe the filling back into the hollow centers of the egg whites.
A piping bag with a star tip makes them look extra fancy, but a spoon works perfectly too.
5. Garnish and Serve
Sprinkle paprika over the top for classic flavor and color.
Add cayenne or chili flakes if you want some heat.
Serve immediately or refrigerate until ready to enjoy.
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