Garnish:
Place eggs in a single layer in a large saucepan and cover with cold water. Bring to a rapid boil over high heat. Cover pot with lid and reduce heat to medium/ low and simmer for 2 minutes. Remove from heat and let sit for 14 minutes still covered.
Place cooked eggs into an ice bath for 2 minutes to cool. Then crack the eggs shells under cold running water to remove the shells. Pat dry. Slice the eggs lengthwise in half and gently remove the egg yolk and put into a medium bowl. Place the egg whites onto a serving platter.
Using a fork, mash the yolks. Add the mayonnaise, vinegar and mustard. Mix together until fully combined and smooth. Season with salt and pepper to taste.
Evenly fill the egg whites with the yolk mixture. Garnish with chives and paprika.
Chill until ready to serve.
Garnish:
Place eggs in a single layer in a large saucepan and cover with cold water. Bring to a rapid boil over high heat. Cover pot with lid and reduce heat to medium/ low and simmer for 2 minutes. Remove from heat and let sit for 14 minutes still covered.
Place cooked eggs into an ice bath for 2 minutes to cool. Then crack the eggs shells under cold running water to remove the shells. Pat dry. Slice the eggs lengthwise in half and gently remove the egg yolk and put into a medium bowl. Place the egg whites onto a serving platter.
Using a fork, mash the yolks. Add the mayonnaise, vinegar and mustard. Mix together until fully combined and smooth. Season with salt and pepper to taste.
Evenly fill the egg whites with the yolk mixture. Garnish with chives and paprika.
Chill until ready to serve.
