Ingredients:

  • 6 large Eggs
  • 1 litre (4 cups) Cold Water
  • Ice, for the ice bath
  • 60 g (1/4 cup) High-quality Mayonnaise (full-fat)
  • 5 ml (1 teaspoon) Dijon Mustard
  • 5 ml (1/2 teaspoon) White Wine Vinegar (or fresh lemon juice)
  • 1 g (1/4 teaspoon) Fine Sea Salt (plus more, to taste)
  • A generous pinch of Black Pepper (freshly ground)
  • Pinch of Smoked Paprika (Pimentón), for garnish
  • Optional: Fresh Chives or finely chopped Parsley, for garnish

Instructions:

  1. Place eggs gently in the saucepan and cover with cold water. Bring the water to a rolling boil over high heat.
  2. As soon as the water boils vigorously, cover the pan, remove it from the heat, and set a timer for exactly 10 minutes.
  3. Immediately drain the hot water and transfer the eggs to a prepared ice bath (a bowl full of ice and cold water). Allow them to cool completely for at least 5 minutes.
  4. Gently crack and peel the eggs under cold running water. Ensure all shell fragments and membrane are removed.
  5. Using a sharp, clean knife, slice the eggs neatly in half lengthwise.
  6. Scoop the yolks out carefully and place them in the small mixing bowl. Place the halved egg whites on a serving platter (cut-side up).
  7. Use a fork or potato masher to thoroughly break down the yolks until they are crumbly and mostly lump-free.
  8. For a velvety-smooth filling, optionally push the mashed yolks through a fine-mesh sieve into a clean bowl using the back of a spoon.
  9. Add the mayonnaise, Dijon mustard, and white wine vinegar (or lemon juice) to the strained yolks.
  10. Stir and fold the mixture until it is completely smooth and uniform. If the mix feels too stiff, add a tiny splash more vinegar or mayo.
  11. Add the salt and pepper. Crucially, taste the filling and adjust the seasoning until the flavour pops.
  12. Transfer the yolk mixture to a piping bag (or a zip-top bag with the corner snipped). Pipe the filling neatly back into the cavities of the egg whites. Alternatively, spoon the filling in.
  13. Lightly dust each filled egg with smoked paprika and a sprinkle of fresh chives (if using).
  14. Cover the platter loosely and chill in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld and the filling to firm up.