- 12 eggs
- 1/2 cup mayonnaise
- 2 teaspoons white vinegar
- 2 teaspoons yellow mustard
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 Teaspoons Sweet Pickle Relish
- Smoked Spanish paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
- Camera: SM-G988U1
- Taken: 25 November, 2020
- Aperture: ƒ/1.8
- Focal length: 7mm
- ISO: 250
- Shutter speed: 1/40s