Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp sweet pickle relish
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a rolling boil. Once boiling, turn off the heat, cover with a lid, and let sit for exactly 12 minutes.
  2. Immediately transfer eggs to a bowl of ice water. Let them chill for 10 minutes until cold to the touch to stop the cooking process.
  3. Gently crack the shells and peel under cold running water. Slice each egg lengthwise with a sharp, clean knife.
  4. Remove the yolks and place them in a bowl. For a smoother texture, press the yolks through a fine-mesh sieve.
  5. Add mayonnaise, mustard, vinegar, salt, pepper, and optional relish to the yolks. Whisk vigorously until the mixture is creamy and resembles thick frosting.
  6. Transfer the yolk mixture to a piping bag and pipe generous mounds into the hollowed egg white halves.
  7. Dust lightly with smoked paprika and top with fresh chives just before serving.