Step 1: Boil the Eggs
Prepare the Eggs: Place the eggs in a single layer in a saucepan. Cover with cold water, ensuring the water is at least an inch above the eggs.
Cook: Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit for 10–12 minutes.
Cool: Transfer the eggs to an ice water bath immediately to stop cooking and make peeling easier. Let them cool for at least 5 minutes.
Step 2: Peel and Halve
Peel the Eggs: Gently crack the shells and peel them under running water for smooth results.
Slice: Using a sharp knife, cut each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the whites aside on a plate or tray.
Step 3: Make the Filling
Mash the Yolks: Use a fork to mash the yolks into a fine crumble.
Mix: Add mayonnaise, mustard, vinegar or lemon juice, salt, and pepper. Mix until smooth. Adjust the consistency by adding more mayonnaise or mustard to taste.
Transfer: Scoop the filling into a piping bag fitted with a star or round tip for a polished look. If you don’t have a piping bag, use a zip-top bag with one corner snipped off.
Step 4: Fill the Egg Whites
Pipe the Filling: Pipe the yolk mixture into the cavity of each egg white in a spiral or rosette pattern. This gives a clean, professional finish.
Level Up: For a rustic look, use a spoon to fill the whites, but smooth the tops for a neat appearance.
Step 5: Garnish for Flavor and Aesthetics
Classic Touch: Sprinkle paprika for a traditional finish.
Fresh Appeal: Add a small sprig of dill, parsley, or a chopped chive on top.
Elegant Flair: Place a single caper, slice of olive, or small edible flower on each egg.
Crunch Factor: Garnish with crispy bacon bits or finely diced pickles for texture.
Step 6: Arrange Artfully
Instructions
