Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Paprika (optional, for garnish)
Instructions
- Hard boil the eggs:
- Stovetop: Bring water to a boil, cover, remove from heat, and let eggs sit for 15 minutes. Cool in ice water for 15 minutes.
- Instant Pot: Cook on low pressure for 6 minutes, then let sit for another 6 minutes before cooling in ice water for 15 minutes.
- Peel the eggs and separate the yolks: Cut eggs in half and scoop yolks into a bowl.
- Make the yolk mixture: Mash yolks with mayonnaise, Dijon mustard, and salt until smooth and creamy. Add more mayo for a softer texture (like frosting).
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish (optional): Sprinkle with paprika before serving.
- Prep Time: 5
- Cook Time: 15
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 145kcal
- Sugar: 1g
- Sodium: 343mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 1g
- Protein: 7g
- Cholesterol: 215mg