Ingredients:

  • 6 large eggs
  • 2 quarts water
  • 2 cups ice
  • 0.25 cup high-quality mayonnaise
  • 1 tbsp softened unsalted butter
  • 2 tsp yellow mustard
  • 1 tbsp sweet pickle relish
  • 1 tsp apple cider vinegar
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper
  • 1 dash hot sauce
  • 0.125 tsp smoked paprika
  • 1 tsp fresh chives, finely minced

Instructions:

  1. Bring 2 quarts water to a rolling boil in a medium saucepan.
  2. Gently place 6 large eggs into the water using a slotted spoon. Cook 12 minutes until the centers are fully set but not rubbery.
  3. Immediately move the eggs to a bowl with 2 cups ice and cold water. Let them sit 5 minutes until completely cold to the touch.
  4. Gently crack the shells all over and peel under a thin stream of cool water.
  5. Cut the eggs lengthwise and pop the yolks into a medium bowl.
  6. Press the yolks through a fine mesh sieve. This creates a light, fluffy powder that blends perfectly.
  7. Mix in 0.25 cup high-quality mayonnaise, 1 tbsp softened unsalted butter, and 2 tsp yellow mustard. Stir until the mixture is velvety and smooth.
  8. Fold in 1 tbsp sweet pickle relish, 1 tsp apple cider vinegar, 0.25 tsp salt, 0.25 tsp black pepper, and 1 dash hot sauce.
  9. Fill the empty whites with the yolk mixture using a piping bag. Aim for a generous mound that rises above the white.
  10. Dust with 0.125 tsp smoked paprika and sprinkle with 1 tsp fresh chives.