Ingredients:

  • 6 Large Eggs (preferably 5–7 days old)
  • Water (Enough to cover eggs)
  • Generous amount of Ice (for ice bath)
  • 1/4 cup full-fat Mayonnaise
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon White Wine Vinegar (or lemon juice)
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Smoked Paprika (Pinch per egg, for garnish)
  • 1 tablespoon Fresh Chives (finely snipped, optional garnish)

Instructions:

  1. Start Cold: Place the 6 eggs in a medium saucepan and cover them with cold water, ensuring the water level is about 1 inch above the eggs.
  2. Bring to Boil: Bring the water to a rolling boil over high heat.
  3. Steam and Rest: As soon as the water reaches a boil, immediately cover the pan, remove it from the heat, and let the eggs steam for exactly 11 minutes. Do not lift the lid.
  4. Shock Them: Prepare a large bowl of ice water (the 'ice bath'). Immediately transfer the eggs from the hot water into the ice bath. Let them cool completely for at least 15 minutes to halt cooking and facilitate peeling.
  5. Peel Flawlessly: Once cool, gently tap and roll the eggs to crack the shell. Peel them under cool running water; the water helps to separate the membrane from the egg white.
  6. Halve the Eggs and Scoop the Yolks: Using a sharp, non-serrated knife, slice each peeled egg in half lengthwise. Carefully scoop the bright yellow yolks into a medium mixing bowl. Place the empty egg white 'cups' on your serving platter.
  7. Mash and Refine: Use a fork to thoroughly mash the yolks until no large lumps remain. For a professional, silky-smooth filling, push the mashed yolks through a fine-mesh sieve.
  8. Mix the Flavour: To the mashed yolks, add the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix until the filling is perfectly smooth and uniform. Taste and adjust seasoning.
  9. Fill, Garnish, and Chill: Transfer the filling mixture into a piping bag (or use a small spoon) and pipe the yolk mixture back into the empty egg white cups. Dust each Deviled Egg lightly with smoked paprika and scatter with chives. Chill in the refrigerator for at least 30 minutes before serving.