Description
A classic appetizer that combines creamy, savory filling with fluffy egg whites, enriched with apple cider vinegar and mayonnaise.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat.
- Cooking Time: Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for about 10-12 minutes.
- Cool the Eggs: Drain the hot water and cool the eggs under cold running water.
- Peel and Halve: Carefully peel the eggs and cut them in half lengthwise.
- Separate Yolks: Remove the yolks and place them in a mixing bowl.
- Mix the Filling: Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the halved egg whites.
- Garnish: Sprinkle with paprika and garnish with chives or parsley, if desired.
Notes
For easy peeling, use eggs that are about a week old. Adjust seasoning to your preference, using a piping bag for decorative filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 half egg
- Calories: 80
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 165mg