Ingredients Jump to Instructions ↓

  1. 8 large eggs

  2. 1/3 cup light mayonnaise

  3. 1 tablespoon Dijon mustard

  4. 1 teaspoon white-wine vinegar

  5. 1 tablespoon minced shallot

  6. 1/4 teaspoon hot sauce, such as Tabasco

  7. Coarse salt and ground pepper

  8. Paprika, for garnish

Instructions Jump to Ingredients ↑

  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 13 minutes. Drain, and run eggs under cold water to cool them.

  2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.

  3. 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.

  4. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.


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