Yield: 8 servings


  • 8 large eggs 
  • 1/3 cup Light mayonnaise 
  • 1 tbsp Dijon mustard 
  • 1 tsp White-wine vinegar 
  • 1 tbsp Shallot, minced 
  • ¼ tsp Hot sauce (i.e. Tabasco) 
  • Coarse salt and ground pepper 
  • Paprika (for garnish) 

Garnish options

Parmesan crisps, Dried Spanish chorizo, cornichon, balsamic drizzle, dehydrated olives, pine nuts


  1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Remove pan from heat; cover, and let stand for 13 minutes. Drain, and run eggs under cold water to cool them.  
  2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallots, and hot sauce.  
  3. Peel eggs, and halved lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.  
  4. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.