12 large eggs
1/3 C mayonnaise
1 Tbsp white vinegar
2 tsp yellow mustard
Kosher salt and freshly ground black pepper
sliced chives, optional
Preheat oven to 350 F degrees. Coat an 8x8 baking dish with cooking spray.
Separate egg whites and yolks into 2 small bowls. Whisk the whites until just foamy.
Transfer to prepared baking dish.
Cover with foil and bake until whites have fully set, about 20 minutes.
Let cool completely in dish.
Beat yolks until smooth. Lightly coat a medium, nonstick skillet, with cooking spray. Add yolks, and scramble, over medium low heat, until fully cooked and slightly dry, 4 to 5 minutes.
Transfer the yolks to a food processor. Add mayonnaise, vinegar, mustard, 1/4 tsp salt, and a few grinds of pepper. Pulse until smooth and creamy.
Transfer yolk mixture to a pastry bag fitted with a small round tip. No worries if you don't have a pastry bag. Use a spoon.
Turn egg whites out of baking dish and onto a cutting board. Cut into 1 inch squares. Pipe, or spoon, dollops of egg yolk onto each square.
Sprinkle with paprika and chives if using.