Easy Creamy Stuffed Eggs

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 0.13 tsp black pepper
• 1/2 tsp paprika (for garnish)
• 1 tbsp fresh chives, chopped (optional)

Instructions

1. Cook the eggs. Place eggs in a saucepan, cover with cool water, and bring to a boil. Cover, remove from heat, and stand for 10–12 minutes.
2. Chill. Transfer the eggs immediately to an ice bath and cool for at least 5 minutes.
3. Peel and halve. Peel the eggs, slice them lengthwise, and carefully remove the yolks.
4. Make the filling. Mash the yolks until fine, then mix with mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
5. Fill. Spoon or pipe the yolk mixture evenly into the egg-white halves.
6. Garnish. Dust lightly with paprika and add chives if using.
7. Chill and serve. Refrigerate until cool, then serve within 2 hours of setting out.