1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon horshradish
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to
a boil over high heat. Punch a safty pin hole in the large end of the eggs. Add eggs
to steamer basket, cover, and continue cooking, (6 minutes for soft-boiled eggs)
12 minutes for hard-boiled.
Crack egg shells and carefully peel under cool running water. Gently dry with paper
towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and
placing the whites on a serving platter. Mash the yolks into a fine crumble using a
fork. Add mayonnaise, vinegar, mustard, horshradish, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle
with paprika and serve.