- 8
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Ingredients
- 8 large eggs
- 1/3 cup light mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp white-wine vinegar
- 1 Tbsp minced shallot
- 1/4 tsp hot sauce (Tabasco)
- Coarse salt and ground pepper
- Paprika, for garnish
Preparation
Step 1
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover and let stand 15 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot and hot sauce.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.