Ingredients
✓ 6 large eggs
✓ 3 tablespoons mayonnaise
✓ 1 teaspoon Dijon mustard
✓ 1 teaspoon white vinegar or lemon juice
✓ Salt, to taste
✓ Black pepper, to taste
✓ Paprika, for sprinkling
✓ Hot sauce or cayenne pepper, to add spice
✓ Fresh dill, chives, or parsley, chopped
✓ Mashed avocado (can replace some mayonnaise)
✓ Crispy crumbled bacon
✓ Curry powder
Instructions
✓ Boil eggs in cold water for 10 minutes.
✓ Cool eggs under running cold water or ice bath.
✓ Peel and cut the boiled eggs into halves, remove the yolks, and place whites on a plate.
✓ Mash yolks with mayonnaise, mustard, vinegar, salt, pepper, and optional hot sauce/cayenne pepper in a bowl until smooth.
✓ Add chopped herbs and mashed avocado if using; mix well.
✓ Pipe or spoon yolk mixture back into egg whites. Sprinkle with paprika, bacon crumbles, and curry powder before serving.
Notes
Store leftover yolks in the refrigerator for up to 3 days. They can be used as a base for other egg-based dishes or kept simple with just a sprinkle of paprika.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15