- (6) Eggs
- (1/4 cup) Mayonnaise
- (1 tsp) Apple Cider Vinegar
- (1 tsp) Dijon Mustard
- (1/8 tsp) Pink Himalayan Salt
- (pinch) Pepper
- Place a steamer basket in a sauce pan with enough water to reach the bottom of the basket (about 1 inch). Bring the water to a boil so that it is giving off steam. Add 6 eggs to the steamer basket in a single layer. Reduce heat to simmer and cover. Steam for 12 minutes. (Alternatively, you can use the egg setting on an Instant Pot.) (See note after recipe.)
- Remove the eggs to an icy bowl of water. Once the eggs are cool enough to handle, crack the shells and peel.
- Slice the eggs in half lengthwise. Remove the yolks to a ziplock bag and place the whites onto a serving platter.
- Mash the yolks in the bag. Add mayonnaise, apple cider vinegar, dijon mustard, salt, and pepper. Mix well.
- Cut a corner of the ziplock bag off. Pipe the yolk mixture evenly into the egg whites.
- Sprinkle with paprika and serve.
Note: Fresh eggs are notoriously difficult to peel after they are hard boiled. This is because over time, eggs lose some of their moisture through their porous shells. This causes the membrane to pull away from the shell. So older eggs are easier to peel after hard boiling. Interestingly, steaming fresh eggs results in easy to peel eggs. If you have an Instant Pot, the egg setting works perfect. You can also steam eggs on the stove by using a veggie steamer in a sauce pan or stock pot.