Ingredients:

  • 6 Large Eggs (cold, use 7–10 day old eggs for easier peeling)
  • 1/4 cup Full-Fat Mayonnaise
  • 5 teaspoons Dijon Mustard
  • 1 teaspoon White Wine Vinegar
  • 1/4 teaspoon Fine Sea Salt (or to taste)
  • Pinch Freshly Ground Black Pepper
  • Smoked Paprika (for garnish)
  • 1 tablespoon Fresh Chives (finely minced, optional garnish)

Instructions:

  1. Prepare the Ice Bath: Fill a large bowl with cold water and ice cubes; set aside near the hob.
  2. Boil the Eggs: Place the eggs gently in a saucepan and cover them with at least one inch (2.5 cm) of cold water. Bring the water to a rapid rolling boil over high heat.
  3. Cover and Steam: Immediately turn off the heat, cover the pan tightly with the lid, and let the eggs sit (steam) undisturbed for exactly 10 minutes. Do not lift the lid.
  4. Shock: Promptly remove the eggs with a slotted spoon and plunge them straight into the prepared ice bath for at least 15 minutes. This stops the cooking process and makes peeling easier.
  5. Peel and Slice: Gently crack the cooled eggs all over and peel them under cool running water. Rinse the whites clean. Using a sharp, thin knife, slice each hard-boiled egg lengthwise.
  6. Scoop the Yolks: Carefully scoop the bright yellow yolks into a mixing bowl. Set the empty egg white halves aside, arranged cavity-up on a serving platter.
  7. Process the Yolks (Optional, for supreme smoothness): For the best texture, push the yolks through a fine-mesh sieve into a clean bowl using a rubber spatula, or mash thoroughly with a fork until no lumps remain.
  8. Combine Wet Ingredients: Add the mayonnaise, Dijon mustard, and white wine vinegar to the mashed/sieved yolks. Mix thoroughly until the mixture is uniform and creamy.
  9. Season: Stir in the salt and pepper. Taste the filling and adjust seasoning (add a dash more vinegar or salt if needed for balance).
  10. Fill and Chill: Transfer the filling to a piping bag or use a spoon to fill the egg white cavities, mounding it neatly. Cover the platter loosely and refrigerate for at least 30 minutes. Chilling enhances the overall flavour.
  11. Garnish and Serve: Just before serving, dust the eggs lightly with smoked paprika and sprinkle with minced fresh chives, if using.