Ingredients:

  • 6 large eggs
  • Water, enough to cover eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sour cream (optional)
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon paprika, plus extra for garnish
  • 1/4 teaspoon garlic powder
  • Pinch of sea salt
  • Pinch of black pepper
  • Optional Garnish: Fresh chives, chopped bacon bits, smoked paprika

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 12 minutes.
  2. Immediately transfer the eggs to an ice bath to stop cooking. Let them cool completely (about 15-30 minutes).
  3. Gently tap the eggs all over to crack the shell, then peel under cool running water.
  4. Slice the eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
  5. Mash the yolks thoroughly with a fork or potato masher until smooth.
  6. Add the mayonnaise, Dijon mustard, sour cream (if using), apple cider vinegar, paprika, garlic powder, salt, and pepper to the yolks.
  7. Stir all ingredients together until smooth and creamy. Taste and adjust seasonings as needed.
  8. Spoon or pipe the yolk mixture back into the egg white halves.
  9. Sprinkle with paprika, chopped chives, or bacon bits (if desired).
  10. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.