Ingredients:

  • 6 Large Eggs (Free-range preferred)
  • 1 teaspoon White Vinegar (for boiling water)
  • Pinch of Salt (for boiling water)
  • Yolks reserved from the 6 hard-boiled eggs
  • 1/3 cup Mayonnaise (Full-fat, good quality)
  • 1 tablespoon Dill Pickle Relish, well-drained
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Apple Cider Vinegar
  • 1/4 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Sweet Pickle Relish (for topping)
  • A light dusting of Smoked Paprika (or chopped fresh chives)

Instructions:

  1. Cook the Eggs: Place eggs gently in a saucepan, cover with cold water by an inch. Add vinegar and salt. Bring to a rolling boil over high heat, then immediately cover, remove from heat, and let stand for exactly 10 minutes.
  2. Chill Immediately: Drain hot water and immediately plunge eggs into an ice bath (a bowl filled with ice and cold water). Let cool completely (about 10 minutes) to stop cooking and aid peeling.
  3. Prepare Eggs: Carefully peel the cooled eggs. Slice each egg lengthwise precisely down the centre.
  4. Separate Yolks: Gently scoop the yolks into a small mixing bowl. Place the 12 egg white halves on a serving platter.
  5. Mash Yolks: Using a fork or masher, mash the yolks until they are completely fine and lump-free.
  6. Mix Filling Base: Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the mashed yolks. Mix vigorously until the mixture is smooth and creamy.
  7. Fold in Relish: Gently fold in the 1 tablespoon of thoroughly drained dill pickle relish. Taste and adjust seasoning if needed.
  8. Fill the Whites: Spoon the filling into the egg white halves, or transfer the mixture to a piping bag fitted with a star tip and pipe an attractive swirl into each cavity.
  9. Garnish and Chill: Top each filled egg with a tiny sprinkle of the remaining sweet pickle relish and a dusting of smoked paprika. Cover loosely and chill in the refrigerator for at least 1 hour before serving.