I usually only make these once a year for Easter dinner. I am not sure why I do not make them more often as I tend to consume any leftover from Easter dinner within a day, so I obviously like them. I have tried a few different versions over the years and have found that I prefer something on the tangy side. This recipe is pretty flexible outside of the base of mayonnaise and mustard mixed with the egg yolks, so the other ingredients may change depending on what I have on hand. For example I may use white onions or shallots instead of scallions, add crispy bacon broken into small bits, substitute minced dill pickles instead of the vinegar, add 1/4t dried dill or a little more fresh, add a few splashes of hot sauce, and so on.
When hard boiling the eggs (see Hard Boiled Eggs), I tend to let these cook for 12 minutes. This results in a yolk that is dry enough to easily be removed, and one that crumbles into small pieces easily which makes for a smoother filling when mixed with the other ingredients.
Prep: 6 minutes (plus any additional time needed to hard boil the eggs)
Cook: 7 minutes
Total: 13 minutes (36 minutes if hard boiling the eggs)
- 6 “12 minute” hard boiled eggs (see Hard Boiled Eggs)
- 1/4C mayonnaise
- 1T shallot, finely minced or grated
- 1 clove garlic, finely minced or grated
- 1t rice vinegar
- 1t dijon mustard
- Peel and slice the eggs in half lengthwise. Empty the yolks into a mixing bowl.
- Ad the rest of the ingredients to the bowl and use a fork to mash the egg yolks and mix with the rest of the ingredients. Optionally, a small food processor may be used.
- Empty the mixture into a piping bag, or a zip-top bag. Cut the bag about 1/4 inch from one of the bottom corners if using a zip-top bag.
- Squeeze the egg yolk mixture into the egg whites filling them so the yolk is about 1/4 inch above the whites.
- (Optional) Top with smoked paprika and a small piece of fresh dill.