We finally wrangled this recipe from our friend Ro. She’s the type of cook who says “just throw a bit of this and a touch of that”, which is totally annoying for us not-so-savvy cooks. We love the tangy twist of Balsamic Vinegar on this classic favorite.
What you’ll need:
Okay, so drop the fresh room temperature eggs for about 2 minutes in a rapid boil. Turn off the heat and let them sit in the water for about 5 minutes. Rinse the eggs under cold running water, peel and slice lengthwise in half. Scoop the yolks out into a mixing bowl. Add the mustard, balsamic vinegar, mayo, salt and pepper and blend until smooth. Spoon a heaping teaspoon of the mixture into each of the empty egg whites and sprinkle with paprika. So easy and so delish. And here’s another tip, the longer they sit in the fridge, the better they taste!