Ingredients:

  • 12 Large Free-range Eggs
  • 1 teaspoon White Vinegar (for water)
  • Pinch of Salt (for water)
  • 6 Hard-boiled egg yolks
  • 1/3 cup Mayonnaise (approx. 80g)
  • 1 tablespoon Dijon Mustard (smooth)
  • 1 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Smoked Paprika
  • Salt and freshly ground Black Pepper to taste
  • 4 slices Smoked Bacon, cooked until crisp and finely crumbled
  • 1/4 cup finely diced Cornichons (French mini gherkins)
  • 2 tablespoons fresh Chives, finely snipped
  • 1 jalapeño, seeded and minced very finely (optional)
  • 2 tablespoons Plain Greek Yogurt or Crème Fraîche (optional swirl)
  • Extra Smoked Paprika and Cayenne Pepper (for dusting)

Instructions:

  1. Gently place eggs in a saucepan, cover with cold water, add vinegar and salt. Bring to a rolling boil. Immediately cover, remove from heat, and let stand for 10–12 minutes.
  2. Immediately transfer eggs to an ice bath to stop the cooking. Once cool, carefully peel the eggs. Slice each egg in half lengthwise.
  3. Scoop all yolks into a mixing bowl, ensuring no whites are accidentally mixed in yet. Reserve the egg white halves on a platter.
  4. Mash the yolks thoroughly with a fork until completely smooth. Add mayonnaise, Dijon, cider vinegar, smoked paprika, salt, and pepper. Mix until velvety smooth. Add optional Greek yogurt/crème fraîche here for extra creaminess.
  5. Transfer the mixture to a piping bag fitted with a star tip (or use a small spoon). Pipe or dollop the filling neatly back into the reserved egg white halves.
  6. Cover the filled eggs lightly and refrigerate for at least 30 minutes to allow them to firm up.
  7. Arrange the toppings (crispy bacon, cornichons, chives, jalapeño, extra paprika/cayenne) in small, attractive bowls around the chilled deviled eggs.
  8. Allow guests to pick up a chilled egg and customise it with their chosen toppings. Finish with a light dusting of paprika just before serving.