Equipment:
Pot, Pint Glass, Small Bowl, Spoons
Ingredients:
Eggs – 2
Mayo – About 1 Tablespoon (size of 1 yolk)
White Vinegar – About 1/4 Teaspoon
Mustard (I used dijon) – About 1/4 Teaspoon
Salt – A Few Twists
Pepper – A Few Twists
Smoked Paprika – Garnish
Everything But The Bagel Seasoning – Garnish
Sriracha – Garnish
Gochujang – Garnish
Directions:
- Boil the eggs by filling a pot with water, place the eggs in the pot, make sure the eggs are fully submerged, then turn the stove to high heat.
- Once the water starts boiling set a timer for 5 minutes. After 5 minutes turn off the heat and let the eggs sit for 1-2 more minutes.
- Place an ice cube in a pint glass then layer the eggs and ice and fill the cup with cold water. Let sit for at least 6 minutes, the cooler the egg, the easier it is to peel.
- Peel the eggs, I usually lightly hit the top of the egg on the table and roll the sides with my palm so that it makes a bunch of little crackling noises. Then remove all the shells.
- Once done peeling the eggs slice them in half the long way and remove the yolks, place the yolks in a small mixing bowl.
- Add mayo, vinegar, mustard, salt and pepper to the yolks and mix until desired texture is reached (I like it a little chunky).
- Evenly, spoon the filling into the holes in the eggs where the yolk used to be.
- Enjoy with any of the garnishes listed above!