Ingredients:

  • 12 Large Eggs
  • 1 teaspoon Fine Sea Salt (for boiling water)
  • 6 Egg Yolks (Reserved)
  • 1/2 cup (120g) Mayonnaise (Full-fat)
  • 2 Tablespoons (30ml) White Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • A pinch of Cayenne Pepper
  • 1 teaspoon Smoked Paprika (for garnish)
  • 2 Tablespoons finely chopped Fresh Chives or Parsley (for garnish)

Instructions:

  1. Place eggs in a saucepan and cover with cold water by at least 1 inch. Add 1 tsp salt.
  2. Bring water rapidly to a full, rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and set a timer for 10 minutes.
  3. While resting, prepare an ice bath (large bowl filled with ice and cold water). After 10 minutes, swiftly transfer eggs into the ice bath to cool completely (about 5 minutes).
  4. Gently tap and roll the cooled eggs on a hard surface. Peel carefully under running water. Slice each peeled egg cleanly in half lengthwise. Gently scoop the yolks into a separate small bowl, keeping the whites aside on a platter.
  5. Using a fork, thoroughly mash the reserved yolks until no large lumps remain.
  6. Add the mayonnaise, vinegar, Dijon mustard, salt, pepper, and cayenne (if using) to the mashed yolks. Whisk or mash vigorously until the mixture is completely smooth, light, and creamy.
  7. Fill the egg white halves by spooning the yolk mixture back in, or by piping decorative swirls into the cavities.
  8. Cover the assembled eggs gently with cling film and refrigerate for at least 30 minutes to firm up the filling and blend the flavors.
  9. Just before serving, dust generously with smoked paprika and scatter with fresh chives or parsley.