Ingredients You’ll Need
For the Eggs:
6 large eggs , at room temperature (for easier peeling)
Ice water, for chilling cooked eggs
For the Dressing:
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar (or lemon juice for brightness)
1/4 teaspoon salt
1/4 teaspoon black pepper , freshly ground
Pinch of paprika (smoked paprika adds depth)
For Extra Flavor:
2 tablespoons chopped fresh chives (or green onions)
1 tablespoon chopped fresh dill (or parsley)
1/4 teaspoon garlic powder (optional, but enhances flavor)
Dash of hot sauce (e.g., Tabasco) for heat (optional)
Step-by-Step Instructions
Step 1: Boil the Perfect Eggs
Place the eggs in a single layer in a medium-sized pot and cover them with cold water by about 1 inch.
Bring the water to a boil over high heat, then reduce the heat to low and simmer gently for 9–12 minutes , depending on how firm you like your yolks.
Tip : For creamy yolks without a green ring, use the lower end of the time range.
Once done, transfer the eggs immediately to a bowl of ice water and let them sit for 5–10 minutes to stop the cooking process and make peeling easier.
Step 2: Prepare the Eggs
Gently tap each egg against a hard surface to crack the shell, then peel under running water to remove any stubborn bits.
Dice the peeled eggs into small, uniform pieces—this ensures even mixing and texture.
Step 3: Make the Dressing
In a mixing bowl, whisk together the mayonnaise , Dijon mustard , white wine vinegar , salt , and pepper until smooth.
Stir in the chopped herbs (chives, dill, or parsley), garlic powder , and a dash of hot sauce if using.
Step 4: Combine Everything
Add the diced eggs to the dressing mixture and fold gently to combine. Be careful not to mash the eggs too much—you want some texture!
Taste and adjust the seasoning if needed. Add more vinegar or lemon juice for tanginess, or extra herbs for freshness.
Continued on the next page
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