Be it lunch, brunch, or just a late-day snack, these creamy eggs are just what you’re looking for.
20 min prep, 15 min cook, 35 min total
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika for garnish
Place the eggs in one layer in a saucepan. Cover them with water until you’ve got about 1 1/2 inches of water above the eggs. Heat the pan on high until the water starts to boil. Cover the pan, turn the heat down to low, and let it cook for 1 minute. Take the pan off the heat and leave it covered for 14 minutes. After that, rinse the eggs under cold water continuously for a minute.
Carefully crack and peel the egg shells under cool water, then dry them gently with paper towels. Cut the eggs in half by length, scoop out the yolks and place them in a medium bowl, and place the whites on a plate or serving platter. Mash the yolks up with a fork until they’re good and crumbly. Add mayonnaise, vinegar, mustard, salt, and pepper to the bowl, and mix well.
Dollop nice, big teaspoons of the yolk mixture onto the egg whites. Give a little paprika sprinkle to garnish, and you’re done.