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Hard-Boiled Eggs with Dijon Mayo

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Makes 2 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 4 eggs
  • 1 cup ice cubes
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard, or more to taste
  • 1/4 teaspoon paprika
  • Salt
  • Pepper
  • 4 or 5 chive stalks

Instructions

  1. Fill a 2-quart pot with a tight-fitting lid halfway with water and bring to a boil. One at a time, gently lower the eggs straight from the fridge (or not) into the boiling water with a spoon so they don’t crack. Cover, turn off the heat, and set the timer for 10 minutes if you want the yolks barely set and not chalky; add another minute or so if you want them firmer.
  2. Put the ice in a medium bowl and cover with cold water. Put the mayonnaise, mustard and paprika in a small bowl and sprinkle with salt and pepper to taste. Stir with a small spoon or soft spatula to combine. (The sauce will keep, refrigerated, in an airtight container for up to two days.)
  3. When the timer goes off, transfer the eggs to the ice water with a slotted spoon. Leave them submerged for at least 1 minute. (You can refrigerate the whole boiled eggs for up to two days.)
  4. When you’re ready to serve, chop the chives; you should have about 2 tablespoons. Reserve them for garnish. Crack and peel the eggs. Transfer them to a cutting board and halve them lengthwise. Sprinkle the eggs with a little salt if you’d like, and dollop some of the sauce on top of each half. Garnish with pepper and the chives.

— Recipe adapted from How to Cook Everything Fast

Recipe variations

Variations
For Hard-Boiled Eggs with Curry Yogurt, omit the Dijon mustard and chives. Instead of the mayonnaise, use 3 tablespoons plain Greek-style yogurt (preferably whole milk). Substitute 1 teaspoon curry powder for the paprika. The rest of the recipe stays the same. Garnish with 2 tablespoons chopped cilantro or cashews if you’d like.

For Hard-Boiled Eggs with Saffron Mayo, omit the Dijon mustard. Substitute 1/8 teaspoon crumbled saffron threads for the paprika and add another teaspoon of mayonnaise to the sauce. The rest of the recipe stays the same. You can keep the chive garnish or skip it.

For Jammy Eggs with Any Mayo or Yogurt Sauce, prepare a sauce and garnish from the main recipe or two variations above. Instead of letting the eggs sit for 10 (or more) minutes in step one, reduce the steeping time to 8 minutes. Be careful peeling and cutting into these eggs, since the yolks are still a little runny.