Servings: 24 egg halves
Calories: 130kcal
Ingredients
- Hard‑Boiled Eggs
- 12 large eggs
- Classic Yolk Filling
- ½ cup 120 g mayonnaise
- 1 tbsp Dijon mustard secret ingredient for zesty kick
- 2 tsp white wine vinegar or pickle juice for extra tang
- ½ tsp salt
- ¼ tsp black pepper
- Dash of hot sauce optional
- Garnish Classic
- Smoked paprika for dusting
- Fresh chives dill, or parsley, finely chopped
- Optional Creative Garnishes for Easter Decorating
- Small carrot triangles chick beaks or bunny noses
- Black olive bits or black sesame seeds eyes
- Fresh chive pieces bunny whiskers
- Food coloring + white vinegar for colorful dyed egg whites
Instructions
- Hard‑Boil the Eggs
- Place eggs in a single layer in a saucepan; cover with cold water by 1 inch.
- Bring to a full boil over medium‑high heat, then cover, remove from heat, and let sit 12–13 minutes.
- Transfer immediately to an ice bath (bowl of ice water) for at least 10 minutes.
- Peel eggs under running water for clean results.
- Slice and Separate
- Slice each egg in half lengthwise with a sharp knife.
- Carefully pop out yolks into a large bowl; set whites aside on a serving platter or tray.
- Make the Yolk Filling
- Mash yolks thoroughly with a fork, or use a mini food processor for an ultra‑smooth texture.
- Add mayonnaise, Dijon mustard, white wine vinegar, salt, pepper, and hot sauce (if using).
- Mix until completely smooth and creamy; taste and adjust seasoning.
- Fill the Egg Whites
- Transfer yolk mixture to a piping bag (or a zip‑lock bag with one corner snipped).
- Pipe filling neatly into each egg white half.
- Garnish and Serve
- Dust lightly with smoked paprika and top with fresh herbs.
- For Easter designs, add carrot triangles, black sesame seed eyes, or chive whiskers (see Notes for full decoration guide).
Nutrition
Serving: 2egg halves | Calories: 130kcal | Carbohydrates: 2g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 250mg | Sugar: 1g
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