Devilishly Good Eggs

  • 12 pastured eggs
  • 6 tbsp. homemade mayo
  • 2 teaspoon white wine vinegar
  • 2 tsp. prepared mustard (dijon or other)
  • 1/4 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Scallions, minced
  • Smoked paprika


  1. Bring water to a boil in a pot
  2. Cook eggs 8-10 minutes
  3. Drain water and let eggs cool.
  4. Peel eggs and slice in half.
  5. Remove cooked yolks and put into a food processor.
  6. Add vinegar, mustard, mayo, sea salt, and black pepper.
  7. Puree until creamy.
  8. With a spoon, put creamy yolk back into the egg-yolk cavity.
  9. Garnish with chopped scallions and a couple of pinches of smoked paprika.