Instructions
Boil the Eggs:
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
Cool and Peel:
Drain the hot water and transfer the eggs to a bowl of ice water. Let cool for 5–10 minutes, then peel carefully.
Slice and Scoop:
Slice each egg in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Arrange the egg whites on a serving platter.
Make the Filling:
Mash the yolks with a fork until fine. Add the mayonnaise, mustard, vinegar (if using), salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning as needed.
Fill the Eggs:
Spoon the filling into each egg white hollow, or use a piping bag fitted with a star tip for a decorative look.
Garnish and Serve:
Lightly sprinkle each egg with paprika. Serve immediately or refrigerate until ready to enjoy.
