Ingredients:

  • 6 large eggs
  • 1 tbsp white vinegar
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 1 tbsp smoked turkey crumbles

Instructions:

  1. Place 6 large eggs in a single layer at the bottom of a pot and cover with cold water by one inch; add 1 tbsp white vinegar to the water.
  2. Bring the water to a rolling boil, then immediately remove the pot from the heat and cover with a lid.
  3. Let the eggs sit in the hot water for 12 minutes to ensure the yolks are fully set.
  4. Immediately transfer eggs to an ice bath (bowl filled with cold water and ice) for 10 to 15 minutes to halt the cooking.
  5. Gently crack the shells all over and peel under cool running water.
  6. Slice each egg lengthwise down the center using a sharp non-serrated knife.
  7. Carefully remove the yolks into a small mixing bowl using a spoon, ensuring the white pocket remains intact.
  8. Push the yolks through a fine-mesh sieve or mash them vigorously with a fork until no lumps remain.
  9. Stir in 1/4 cup mayonnaise, 1 tsp Dijon mustard, and 1 tsp apple cider vinegar until the mixture is glossy and uniform.
  10. Fold in 1/8 tsp salt and 1/8 tsp ground black pepper.
  11. Transfer the mixture to a piping bag or use a spoon to fill the egg white halves, mounding the filling slightly in the center.
  12. Dust the top of each egg with a pinch of the 1/4 tsp smoked paprika.
  13. Top each egg with a sprinkle of the 1 tbsp smoked turkey crumbles.