Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- hot sauce, to taste (optional)
- paprika, to garnish (optional)
Make it step by step
- Set the eggs in a small saucepan. Fill with water until just the tops of the eggs are exposed. Place saucepan onto the element on hig h hea t until the water begins to boil, tur n down to medium-hig h hea t and set the timer for 7 minutes.
- When the eggs have boiled, run them under cold water and set aside until you are able to peel them without burning your fingertips. Once the eggs are peeled, cut lengthwise in half and scoop out the yolks. Set the empt y halve s aside on a plat e.
- Combine the yolks, mayo, mustard, salt, pepper, paprika and desired amount of hot sauce. Mix until smooth. Scoo p into the empt y halve s, garnis h paprika, an d serv e!
- Can be kept in the fridge up to one day.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by The She Chef, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.