By Robert J. Matthews
6 large eggs 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon white vinegar Salt and pepper, to taste Paprika, for garnish Chopped fresh chives or parsley, for garnish
Place the eggs in a single layer in a saucepan and add enough water to cover them by at least an inch.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9-12 minutes.
Remove the eggs from the hot water and transfer them to an ice water bath to cool.
Once cooled, peel the eggs and cut them in half lengthwise.
Carefully scoop out the egg yolks and place them in a bowl. Set the egg whites aside.
Mash the egg yolks with a fork, and then add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and well combined.
Spoon or pipe the yolk mixture back into the egg white halves.