To hard boil eggs (stovetop method): Place eggs in a single layer in the bottom of a saucepan. Cover with cold water, at least one inch over the top of the eggs. To prevent cracking and to help the eggs peel more easily, add ½ teaspoon salt or baking soda when the water starts to boil.
Over high heat, uncovered, bring water and eggs to a full boil. Turn the heat off, cover the pan, and let the eggs sit for 10-12 minutes.
Drain water from eggs, and immediately place them in a bowl of ice water for 4 to 5 minutes or until completely cooled.
Peel the eggs carefully (we like to do it under running water); pat the eggs dry with paper towels. With a sharp knife, cut each egg in half lengthwise.
Scoop out the yolks and place in a small mixing bowl. Arrange egg white halves on a serving plate (make sure the eggs are completely dry).
Mash the egg yolks and mix with mayonnaise, mustard, vinegar, salt, pepper, and tabasco.
Fill the egg white halves with yolk mixture using a teaspoon or pastry bag fitted with large tip. Sprinkle lightly with paprika or garnish with fresh dill, if desired. Cover and refrigerate until ready to serve.
Video
Notes
Instant Pot Method: Place 1 cup of cold water in the bottom of a 6-quart Instant Pot or other pressure cooker. Place eggs on/in steamer basket or wire rack. Close lid, make sure valve is set to seal. Set on Manual, High Pressure (or Pressure Cook, depending on your model). Cook for 5 minutes, natural release for 5 minutes, release remaining pressure, remove eggs and put into ice bath for 5 minutes (5-5-5 method).
Air Fryer Method: Preheat a 3.5-quart air fryer to 270ºF for five minutes.Add eggs to the basket and cook 15 minutes for hard-boiled eggs. Remove immediately and place in ice bath until cool.
Make Ahead: Prep the hard boiled eggs ahead of time. Peel them, cut them in half, and prepare the filling. For best results, store the whites and prepared filling separately in covered containers. They'll will keep in the fridge up to two days. Fill the eggs before serving.