Step-by-Step Instructions

• Start by placing 6 large eggs in a saucepan, covering them with water by about an inch. Heat over medium-high until the water reaches a rollicking boil. Once boiling, cover the pot with a lid and promptly remove it from heat. Let the eggs sit in the hot water for about 12 minutes.
• Transfer the eggs to a bowl filled with ice water, letting them soak for at least 5 minutes. This cooling process makes peeling easier.
• Gently tap each egg on a hard surface to crack the shell. Peel them under running water to help remove any stubborn bits of shell.
• Slice the peeled eggs in half lengthwise and place the egg whites on a platter. Carefully scoop out the yolks into a mixing bowl.
• Mash the yolks with a fork until crumbly. Add ¼ cup of mayonnaise, 1 teaspoon of Dijon mustard, and 1 teaspoon of white vinegar, along with salt and black pepper to taste. Mix everything until creamy and smooth.
• Gently fold in 1 tablespoon each of finely chopped chives, red bell pepper, and parsley into the yolk mixture.
• Fill each egg white half generously with the yolk mixture, mounding it slightly for presentation.
• Sprinkle a dash of smoked paprika on top of each filled egg. Garnish with small sprigs of dill or parsley if desired.
• Serve immediately or refrigerate until ready to serve. They maintain their flavor and charm.