Ingredients
Equipment
Method
- Place eggs in a single layer in a saucepan and cover with cold water.
- Bring the water to a boil, then reduce the heat and let simmer for 9-12 minutes.
- Transfer the eggs to an ice bath to stop the cooking process.
- Once cooled, peel the eggs carefully.
- Cut each egg in half lengthwise and scoop out the yolks into a mixing bowl.
- Mash the yolks with a fork until crumbly.
- Add mayonnaise, both mustards, relish, salt, and pepper to the yolks and mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle a little paprika on top for garnish.
- Chill the eggs for 30 minutes before serving.
Nutrition
Calories: 70kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 70mgPotassium: 63mgVitamin A: 300IUCalcium: 20mgIron: 0.5mg
Notes
For easier peeling, consider using older eggs. Avoid overmixing the yolk filling; it should be creamy but not runny. Garnish with fresh herbs like parsley or chives for an extra pop of color. Store any leftovers in an airtight container in the fridge for up to 3 days; avoid freezing for best texture. If you're looking for variations, try using Greek yogurt instead of mayonnaise or add crumbled bacon for extra flavor.
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