Ingredients:

  • 6 Large Eggs (ideally 1 week old)
  • Ice and Water (As needed for bath)
  • 1/4 cup + 2 Tbsp Full-Fat Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tsp White Wine Vinegar
  • 1/4 tsp Fine Sea Salt
  • 1/8 tsp Freshly Ground Black Pepper
  • Paprika (Sweet or Smoked, To sprinkle)
  • 1 tsp Fresh Chives (Finely chopped, optional)

Instructions:

  1. Prepare the Eggs: Place the 6 eggs in a saucepan and cover them with at least 1 inch (2.5 cm) of cold water. Add a pinch of salt to the water.
  2. Boil: Bring the water to a rapid, rolling boil over high heat. As soon as the water reaches a full boil, cover the pot tightly, remove it from the heat source, and let the eggs sit, undisturbed, for exactly 10 minutes.
  3. Halt Cooking: Immediately drain the hot water and transfer the eggs to an ice bath—a bowl filled with cold water and lots of ice. Allow the eggs to cool completely for at least 15 minutes. This sudden temperature shock is the key to easy peeling.
  4. Peel and Prep: Gently tap and roll the cooled eggs on a counter to break the shell. Peel the eggs under a gentle stream of running water. Using a sharp knife, slice each egg cleanly in half lengthwise.
  5. Extract Yolks: Carefully scoop the yolks out of the egg whites and place them into the mixing bowl. Arrange the egg white halves on your serving platter, ready for filling.
  6. Mash: Use a fork or rubber spatula to mash the yolks thoroughly until they are crumbly and free of large lumps.
  7. Combine Wet Ingredients: Add the mayonnaise, Dijon mustard, and white wine vinegar to the mashed yolks. Mix well until the filling is smooth and creamy.
  8. Seasoning is Crucial: Incorporate the salt and pepper. Taste the mixture and adjust salt, pepper, or add a tiny splash more vinegar if the mixture seems too rich.
  9. Fill the Eggs: For a polished look, transfer the filling into a piping bag fitted with a star tip and pipe the mixture neatly back into the hollows of the egg white halves. (Alternatively, use a small spoon to mound the filling generously.)
  10. Chill (Mandatory): Cover the platter loosely and chill the deviled eggs in the refrigerator for at least 20 minutes before serving. This allows the filling to firm up slightly and lets the flavours properly meld.
  11. Garnish: Just before serving, dust each filled egg half with a light sprinkle of paprika and, if using, the finely chopped chives.