Ingredients:
6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard (or Dijon)
1 teaspoon white vinegar or lemon juice
1 tablespoon finely chopped pickles or relish
1 tablespoon finely chopped green onions (optional)
Salt and pepper, to taste
Paprika, for garnish
Optional: a pinch of chili flakes or cayenne for spice
Instructions:
Boil the eggs:
Place eggs in a pot and cover with cold water.
Bring to a boil over medium-high heat, then cover and remove from heat.
Let sit for 10–12 minutes, then drain and cool in cold water.
Prepare the eggs:
Peel the eggs carefully and cut them in half lengthwise.
Remove the yolks and place them in a bowl.
Arrange the egg whites on a tray or plate.
Make the filling:
Mash the yolks with a fork until smooth.
Add mayonnaise, mustard, vinegar (or lemon juice), pickles, green onions, salt, and pepper.
Mix well until creamy and evenly blended.
Fill the eggs:
Spoon or pipe the yolk mixture into the hollowed egg whites.
Garnish and serve:
Sprinkle with paprika or chili flakes for color and flavor.
Chill for about 30 minutes before serving for the best taste.
Tips:
You can add crumbled bacon, avocado, or a touch of hot sauce for variation