How to make it
7 steps. Take it one step at a time.
Place eggs in a single layer
Place eggs in a single layer in a saucepan and cover with enough water so there's at least an inch of water above the eggs. Heat on high until the water reaches a rolling boil (100°C (212°F)).
Turn off the heat
Turn off the heat, cover the pan, and let the eggs sit in the hot water for 12 minutes.
12 minTransfer the eggs
Transfer the eggs to an ice water bath and let them cool for at least 5 minutes. This makes peeling easier.
5 minGently crack the eggshells and peel under cold running water
Gently crack the eggshells and peel under cold running water. Slice each egg in half lengthwise.
Remove the yolks
Remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
Mash the yolks with a fork
Mash the yolks with a fork until smooth. Stir in the mayonnaise, mustard, apple cider vinegar, salt, and pepper until well combined and creamy.
Evenly distribute the yolk mixture
Evenly distribute the yolk mixture into the egg white cavities using a spoon or a piping bag. Sprinkle with paprika before serving.
A little kitchen wisdom
For the best results, use eggs that are a few days old as they are easier to peel. You can use a piping bag with a star tip for a more professional look.
