Time: 30 Minutes
Serves: 4

All the flavors of deviled eggs without the hassle. Not sure why I never thought of this before now, but . . . they’re beauties. (For more ways to flavor the mayo, see page 144.)

Ingredients

• 4 eggs
• Ice cubes
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• ½ teaspoon paprika, plus more for garnish
• Salt and pepper

Prep | Cook

1. Fill a medium saucepan about two-thirds full with water and gently submerge 4 eggs. Bring to a boil, turn off the heat, and cover. Set a timer: Large to extra-large eggs will cook in 9 minutes. Fill a large bowl with ice water. Put 2 tablespoons mayonnaise, 2 teaspoons Dijon, 1/2 teaspoon paprika, and a sprinkle of salt and pepper in a small bowl. Stir to combine.
2. When the eggs are done, transfer them to the ice water with a slotted spoon. Leave them submerged for at least 1 minute.
3. Crack and peel the eggs, transfer them to a cutting board, and halve them lengthwise.
4. Sprinkle the eggs with a little salt and dollop about 1 teaspoon of the mayonnaise mixture on top of each. Garnish with a small dusting of paprika and serve.

Variations
Hard-Boiled Eggs with Curry Mayo
Substitute curry powder for the paprika.