Ingredients:

  • 6 Large Eggs
  • 1/4 cup Full-Fat Mayonnaise
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon White Wine Vinegar (or fresh lemon juice)
  • 1/4 teaspoon Fine Sea Salt
  • Pinch Freshly Ground Black Pepper
  • 1/2 teaspoon Smoked Paprika (for garnish and deep flavour)
  • 1 tablespoon Fresh Chives (optional, finely minced, for garnish)

Instructions:

  1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water by about one inch (2.5 cm). Bring the water to a rolling boil over high heat.
  2. Rest and Cook: Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for exactly 10 minutes.
  3. Ice Bath: Immediately transfer the eggs using a slotted spoon into a large bowl filled with ice water. This stops the cooking process and prevents the grey-green ring around the yolk. Let cool for 5 minutes.
  4. Peel: Gently tap the eggs on a hard surface to crack the shell all over. Peel under cool running water; the shell should slip off easily. Rinse thoroughly.
  5. Halve and Scoop: Slice the cooled, peeled eggs lengthwise. Gently scoop the yolks out and place them in the mixing bowl. Reserve the egg white halves on a platter.
  6. Break Down the Yolks: Mash the yolks thoroughly with a fork until they are a fine, sandy texture. For truly velvety filling, push the mashed yolks through a fine-mesh sieve or pulse quickly in a small food processor.
  7. Combine Ingredients: Add the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper to the yolks.
  8. Mix and Taste: Stir vigorously until the mixture is completely smooth and creamy. Taste and adjust seasoning until slightly aggressive in flavor, as chilling will mellow it.
  9. Fill the Whites: Transfer the filling mixture into a piping bag (or use a small spoon/ziplock bag with the corner snipped off). Pipe or spoon the mixture evenly back into the hollows of the egg white halves.
  10. Chill: Cover the platter loosely and chill in the refrigerator for at least 30 minutes. This firms up the filling and ensures the flavours meld perfectly.
  11. Garnish and Serve: Just before serving, lightly dust the deviled eggs with smoked paprika and a sprinkle of fresh chives (if using).