Ingredients:

  • 6 Large Eggs (preferably 5-7 days old)
  • Cold Water (Enough to cover eggs by 1 inch)
  • Ice (Large bowl full)
  • 1/3 cup full-fat Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon White Wine Vinegar or Pickle Brine
  • 1/2 teaspoon Fine Sea Salt, or to taste
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Dash Hot Sauce (optional)
  • Smoked Paprika (for garnish)
  • 1 tablespoon Fresh Chives (finely chopped, for garnish)

Instructions:

  1. Prepare the Eggs: Place the 6 eggs in a medium saucepan. Cover them with cold water, ensuring there is about 1 inch (2.5 cm) of water above the tops of the eggs.
  2. Boil: Bring the water to a rolling boil over high heat. As soon as the water reaches the boil, immediately turn off the heat, cover the pan with the lid, and set a timer for precisely 10 minutes. Do not lift the lid.
  3. Ice Bath: While the eggs are sitting, prepare a large bowl of iced water. When the 10 minutes are up, immediately transfer the eggs from the hot water into the ice bath using a slotted spoon. Leave them to cool completely for at least 5 minutes.
  4. Peel: Gently tap and roll the eggs on a counter to crack the shells all over. Peel under cool running water; the shell should slip off easily. Rinse the peeled eggs.
  5. Halve the Eggs: Using a sharp knife, slice each egg cleanly in half lengthwise. Carefully scoop out the yolks and place them into a medium mixing bowl. Arrange the 12 empty egg white halves cavity-up on a serving platter.
  6. Sieve the Yolks: For the creamiest texture, push the yolks through a fine-mesh sieve using a spatula. Alternatively, mash them very finely with a fork.
  7. Combine Wet Ingredients: To the sieved yolks, add the mayonnaise, Dijon mustard, white wine vinegar (or pickle brine), salt, pepper, and hot sauce (if using).
  8. Mix Thoroughly: Stir until the mixture is completely smooth and homogeneous. Taste the filling and adjust the seasoning—it should be pleasantly punchy and slightly tangy.
  9. Fill the Whites: Spoon the yolk mixture into a piping bag (or a zip-top bag with a small hole cut in the corner). Pipe the filling neatly back into the cavities of the egg white halves. If no piping bag is available, simply spoon the filling in.
  10. Chill: Cover the platter loosely and refrigerate for at least 30 minutes. Chilling allows the filling to firm up and the flavours to marry.
  11. Garnish and Serve: Just before serving, sprinkle the deviled eggs lightly with smoked paprika and chopped chives.