Ingredients:

  • 6 large Eggs
  • Ice Cubes
  • 1/4 cup Full-Fat Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon White Wine Vinegar
  • 1 teaspoon Sweet Pickle Relish (drained, optional)
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Freshly Ground Black Pepper
  • Pinch of Paprika (for garnish)

Instructions:

  1. Gently place eggs in a saucepan and cover with cold water by 1 inch. Bring rapidly to a rolling boil over high heat. Once boiling, immediately turn off heat, cover, and let sit for exactly 10 minutes.
  2. Immediately transfer eggs using a slotted spoon into a large bowl filled with ice water. Let them cool completely (about 10 minutes) to stop cooking and aid peeling.
  3. Carefully peel the cooled eggs. Slice each egg lengthwise down the middle. Gently scoop out the yolks into a medium mixing bowl, reserving the whites on a serving platter.
  4. Use a fork or masher to crush the yolks until absolutely fine and crumbly, ensuring no lumps remain.
  5. Add the mayonnaise, Dijon mustard, vinegar, relish (if using), salt, and pepper to the mashed yolks.
  6. Vigorously mix or whisk the ingredients until the filling is homogenous and perfectly creamy. Taste and adjust seasoning if necessary.
  7. Transfer the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the mixture neatly back into the hollowed-out egg white halves.
  8. Place the filled eggs on the platter and refrigerate for at least 30 minutes to allow the filling to firm up. Before serving, lightly dust the tops with paprika.