Creamy yolks, paprika, and crisp chives top halved eggs for a flavorful, crowd-pleasing appetizer.
# What you'll need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon black pepper
→ Topping
07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives, finely chopped
# Method:
01 - Arrange eggs in a saucepan and add enough cold water to cover by one inch. Heat over medium-high until water reaches a boil.
02 - Once boiling, place lid on saucepan, remove from direct heat, and let eggs sit for 10 minutes.
03 - Drain hot water, then transfer eggs to a bowl filled with ice water. Allow eggs to cool for 5 minutes.
04 - Gently peel cooled eggs and cut each in half lengthwise with a sharp knife.
05 - Carefully separate yolks from whites. Place yolks in a mixing bowl, arranging whites on a serving platter.
06 - Thoroughly mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until creamy.
07 - Evenly spoon or pipe the prepared filling into the hollows of the egg white halves.
08 - Sprinkle paprika and finely chopped chives over the filled eggs to garnish.
09 - Serve immediately or refrigerate covered for up to 4 hours.
