- 6 eggs
- 1/4 cup mayonnaise*
- 1 tsp. white vinegar
- 1 tsp. mustard*
- 1/4 tsp. kosher salt, or more to taste
- - Kowalski's Freshly Ground Black Peppercorns, to taste
- - paprika
*A note about gluten: To make this recipe gluten free, use a gluten-free mayo, such as Hellmann's, Smart Balance, Spectrum or Lemonaise. Use gluten-free mustard, too, such as Koop's or Annie's Yellow Mustard.
Place eggs in a single layer in a saucepan; cover with water 1 ½" above the eggs; bring to a boil. Remove pan from heat; cover for 14 min. Remove eggs from pan; rinse under cold water continuously for 1 min. Crack egg shells; carefully peel under cool, running water. Gently dry with paper towels. Slice eggs in half lengthwise, removing yolks to a medium mixing bowl. Use a fork to mash yolks; mix in mayonnaise, vinegar, mustard, salt and pepper. Evenly scoop heaping spoonfuls of the yolk mixture into the egg whites; sprinkle with paprika.