This is probably my most made appetizer. My husband absolutely loves them. I make a few if it’s just for us. If taking to a party I’ll do a dozen. They go quick because they are so easy to just pop into the mouth.
The hardest part is peeling them. I hear if you put vinegar in with the water it helps but I’ve never tried.
I’m going to do this recipe for the amount I usually make which fits my egg plate.
5 large eggs
2-3 tablespoons of good Mayo, start with two and add a little more as needed. I try to get away with as little Mayo as possible.
1 teaspoon of Dijon mustard
1/2 teaspoon of white wine vinegar
A pinch of salt
Sprinkle with paprika
Place eggs in the bottom of a pot and fill with water that covers them plus an extra inch. Bring to boil then remove from heat and place lid on pot. Let sit for 10 minutes then drain and let cool.
Once eggs are cooled- peel and cut in half (lengthwise). Remove yolk and place in a bowl. Add remaining ingredients except paprika. Mix well with a fork so there are no lumps. Put mixture back in eggs then sprinkle with paprika.
Let sit in refrigerator for a few hours.