Classic Creamy Tangy Eggs (Print version)

Hard-boiled eggs with creamy, tangy yolk filling, seasoned with mustard, paprika, and fresh herbs.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon ground black pepper

→ Garnish

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives or parsley, finely chopped (optional)

# How To Make It:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set egg whites aside.
04 - Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves evenly.
06 - Sprinkle with paprika and chopped herbs, if desired.
07 - Refrigerate until ready to serve.

# Expert Tips:

01 -
  • They come together in under 30 minutes, making last-minute entertaining actually possible.
  • Everyone thinks you've spent hours on them, but the technique is genuinely foolproof once you know the trick.
02 -
  • The 10-minute ice bath is non-negotiable—skipping it or rushing makes peeling a frustrating mess.
  • Taste the filling before piping; salt and acid are adjustable, and your batch might need slightly different amounts than the recipe suggests.
03 -
  • A piping bag transforms the visual appeal instantly and takes about 30 seconds longer than using a spoon; your guests will notice the difference.
  • Smoked paprika adds a subtle depth that sweet paprika doesn't, so taste both and see which aligns with your style.
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