Paprika for that finishing flair (optional but oh-so-iconic)
Instructions
Place eggs in a pot, cover with cold water, bring to a boil. Once it’s bubbling, turn off the heat, cover, and let them chill in the hot water for 10–12 minutes. I choose the easy route: Instant Pot, cover the bottom with water, set eggs on the rack, pressure cook for 4 minutes.
Run the eggs under cold water, tap gently, and peel. Pro tip: older eggs peel easier than fresh ones.
Slice eggs in half lengthwise. Pop out the yolks into a bowl.
Mash yolks with mayo, mustard, vinegar, grated onion juice, and a little salt and pepper until smooth and creamy.