Ingredients:
- 1 doz. large eggs
- 2 Tbsp. white vinegar
- 1 cup mayonnaise
- 1 Tbsp. yellow mustard
- 2 tsp. sugar
- Salt and pepper to taste
- For serving toast points, baguettes or crackers
- For dusting paprika
Directions:
- In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil.
- Cover saucepan and remove it from the heat; let stand for 15 minutes. Drain eggs and cool under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
- Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use.
- Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with sugar, salt and pepper to taste.
- Transfer to serving bowl and dust with paprika. Serve with toast points, baguettes or crackers.
