Ingredients

• 1 dozen hard boiled eggs
• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon paprika (plus more for garnish)
• Salt and pepper to taste
• Optional: cayenne, dill, relish

Instructions

1. Start with hard boiled eggs (follow boiling technique)
2. Cut eggs in half lengthwise
3. Scoop out yolks into a small bowl
4. Arrange egg white halves on a platter
5. Mash yolks with a fork
6. Mix mayo, mustard, vinegar into mashed yolks
7. Season with paprika, salt, and pepper
8. Taste and adjust seasonings
9. Transfer filling to piping bag (or use spoon)
10. Pipe or spoon filling into egg white halves
11. Garnish with paprika and optional additions
12. Chill until serving

Tips for Success

• Make eggs the day before for easier peeling
• Use quality mayonnaise - it's the base
• Don't oversalt - eggs absorb flavoring
• Piping bag creates restaurant-quality appearance
• Can prep and refrigerate up to 4 hours ahead
• Add relish, bacon, or fresh herbs for variations