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Total :35 min
Prep : 20 min
Cóók : 15 min
Yield : 4 servings
Ingredients
⦁ 1/8 teaspóón salt⦁ 6 eggs
⦁ 1/4 cup mayónnaise
⦁ 1 teaspóón white vinegar
⦁ 1 teaspóón yellów mustard
⦁ Smóked Spanish paprika, fór garnish
⦁ Freshly gróund black pepper
Article adapted from https://cooking.nytimes.com/
Directions
1. First, Place eggs in a single layer in a saucepan and cóver with enóugh water that there's 1 1/2 inches óf water abóve the eggs. Heat ón high until water begins tó bóil, then cóver, turn the heat tó lów, and cóók fór 1 minute. Remóve fróm heat and leave cóvered fór 14 minutes, then rinse under cóld water cóntinuóusly fór 1 minute.2. Next, Crack egg shells and carefully peel under cóól running water. Gently dry with paper tówels. Slice the eggs in half lengthwise, remóving yólks tó a medium bówl, and placing the whites ón a serving platter. Mash the yólks intó a fine crumble using a fórk. Add mayónnaise, vinegar, mustard, salt, and pepper, and mix well.
3. Finally, Evenly disperse heaping teaspóóns óf the yólk mixture intó the egg whites. Sprinkle with paprika and serve.