Ingredients for Double Eggs
- 6 large eggs
- 1 tablespoon Dijon mustard
- 1/4 cup mayonnaise
- 1 teaspoon white wine vinegar
- 1 teaspoon sugar
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How to Make Double Eggs
- Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10 minutes.
- Drain the hot water and run cold water over the eggs until cool enough to handle. Gently peel the eggs under cold running water.
- Carefully cut the peeled eggs in half lengthwise. Gently separate the egg yolks from the egg whites, placing the whites on a serving platter.
- In a medium bowl, mash the egg yolks with a fork.
- Add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, and 1 teaspoon sugar to the mashed yolks.
- Mix thoroughly until smooth and creamy. Adjust seasonings to your liking; add more mayonnaise for creamier consistency, mustard for tang, vinegar for sharpness, or sugar for sweetness.
- Fill each egg white generously with the yolk mixture using a spoon or piping bag for a neat finish.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Garnish with paprika, chopped chives, or everything bagel seasoning for extra flair!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
16g
Carbs
1g
