Ingredients
Method
- Place the eggs in a saucepan and cover with cold water, ensuring the water level is at least one inch above the eggs.
- Bring the water to a boil, then turn off the heat and cover the pan. Let the eggs sit for 12 minutes.
- Prepare an ice bath in a large bowl with ice and cold water.
- Transfer the eggs to the ice bath for at least 10 minutes.
- Crack the eggshells and peel the eggs under cool running water.
- Slice each egg in half lengthwise and pop the yolks into a mixing bowl.
- Mash the yolks until fine, then add mayonnaise, Dijon mustard, apple cider vinegar, and hot sauce. Mix until smooth.
- Pipe the yolk mixture into the egg whites.
- Garnish with smoked paprika and fresh chives. Serve immediately or refrigerate.
Notes
Use eggs that have been in the fridge for about a week for easier peeling. Store in an airtight container in the refrigerator and consume within two days.