Ingredients
Method
- Boil and Chill the Eggs: Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring the water to a rolling boil over high heat. Once boiling, cover with a lid, remove from heat, and let sit undisturbed for 12 minutes. Transfer eggs immediately to a large bowl filled with ice water and let chill for 10 minutes so they peel easily.
- Prep the Egg Whites and Filling: Gently tap and peel the chilled eggs. Rinse briefly under cool water and pat completely dry. Slice each egg in half lengthwise using a clean, sharp knife. Gently pop the yolks into a medium bowl and place the egg white halves neatly onto your serving platter.
- Blend to Silky Perfection: Mash the egg yolks with a fork until fine and crumbly. Add the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, garlic powder, salt, and black pepper. Whisk vigorously or use a hand mixer until completely smooth, velvety, and lump-free.
- Pipe and Garnish: Fit a piping bag with a medium star tip and fill it with your yolk mixture. Pipe the filling smoothly into each egg white half in a swirling motion, building height in the center. Lightly dust each filled egg with smoked paprika and top with fresh chives, a tiny dill sprig, or a piece of crispy bacon. Serve chilled.
If you do not have a piping bag handy, just spoon your filling into a sturdy Ziploc bag, snip off one bottom corner, and pipe away. It works like a charm.
Notes
- Piping Tip: Use a Ziploc bag with the corner snipped if you don't have a pastry tip.
- Make Ahead: Boil eggs up to 2 days ahead; store filling in the bag in the fridge for 1 day.