chillyfillmores
Emma Keys
6 large eggs 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon white vinegar 1/8 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon paprika (plus more for garnish) Optional toppings: Chopped fresh chives Crispy bacon bits Pickled jalapeño slices Smoked paprika
Ingredients
01
Place eggs in a pot, cover with water, bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes before cooling in ice water.
02
Once eggs are cool, gently peel the shells. Slice each egg in half lengthwise, then carefully scoop out the yolks into a separate bowl.
03
Mash yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Blend until smooth and creamy with no lumps.
04
Add heavy cream or whole milk gradually. Start with one tablespoon at a time until you achieve your desired frosting consistency.
05
Beat on medium-high speed for 4–5 minutes. The longer you whip, the fluffier and lighter your buttercream becomes—perfect for spreading or piping.