Six eggs, ice, and water 6 tbsp of mayonnaise were used. 1 teaspoon pepper and mustard salt, plus paprika, for topping
Bring eggs and sufficient water to cover them to a boil in a medium vessel over medium-high heat. Using a strainer ladle, carefully lower the eggs into the scalding water.
After cooking, place the eggs in an icy bath for five minutes.
To split eggs, remove them from water and tap them on the counter. Rinse and remove the shells from the eggs.
By slicing each egg lengthwise, the yolk can be extracted and subsequently transferred to a small receptacle. Reserving the egg whites.
Whisk yolks while incorporating mayonnaise and mustard with a fork. To flavor, add salt and pepper. Spoon the mixture into the center of each egg white prior to serving, and garnish with paprika.