For this recipe you will need:
6 large hard-boiled eggs, shells removed
2 tablespoons Victoria Taylor’s Smoky Paprika Chipotle
1 teaspoon white wine vinegar
3 tablespoons mayonnaise
1 teaspoon dijon mustard
½ teaspoon salt
Cut eggs in half lengthwise and transfer yolks to bowl. Combine Smoky Paprika Chipotle, mayonnaise, salt and pepper with yolks and mash with the back of a spoon until fully mixed.
Using a zip top bag with one corner cut off refill the egg whites with about 1 tablespoon of the mixture, mounding slightly.
Sprinkle top with Smoky Paprika Chipotle if desired. Eggs can be made ahead of time and kept chilled until serving.
Tips for a great hard boiled egg: Place eggs in single layer in a pot and submerge with cold water. Turn heat to high and bring eggs to a boil. Once water is rapidly boiling turn off heat and cover the pot. Let eggs sit in pot for 15 minutes for medium/large eggs and up to 20 minutes for extra large eggs. Plunge eggs into a bowl of ice water for 10 minutes. Crack the egg under water at the larger end where there is an air pocket. Peel egg under lightly running cool water.