Ingredients:

  • 6 Large Eggs (approximately 300g total weight)
  • 1 Litre Water (for boiling)
  • 1 Tablespoon White Vinegar (15 ml)
  • 1/3 cup Mayonnaise (approx. 80 g)
  • 1 teaspoon Dijon Mustard (5 g)
  • 1/2 teaspoon White Wine Vinegar or fresh Lemon Juice (2.5 ml)
  • 1/4 teaspoon Fine Sea Salt (1.25 g)
  • Pinch of Black Pepper (freshly ground is best)
  • Paprika (Smoked or Sweet, for garnish)
  • Finely Chopped Chives or Parsley (optional, for garnish)

Instructions:

  1. Bring Water to a Rolling Boil: Fill a medium saucepan with about 1 litre of water and bring it to a vigorous, rolling boil. Add the tablespoon of white vinegar.
  2. Add the Eggs: Gently lower the eggs into the boiling water using a slotted spoon. Reduce the heat slightly to maintain a lively simmer. Cook for exactly 11 minutes.
  3. Shock the Eggs: While the eggs cook, fill a large bowl with ice and water (an ice bath). Immediately drain the hot water and transfer the cooked eggs directly into the ice bath. Leave them to chill completely for at least 5–7 minutes.
  4. Peel and Slice: Gently crack the cooled eggs all over and peel them under cool running water. Use a sharp paring knife to slice each egg perfectly in half, lengthwise.
  5. Remove Yolks: Gently scoop the yolks into a mixing bowl. Place the empty egg white halves onto your serving platter.
  6. Mash the Yolks: Use a fork or a potato masher to break down the yolks until they resemble a fine, uniform powder. Ensure there are no large lumps remaining.
  7. Create the Filling: Introduce the mayonnaise, Dijon mustard, and vinegar/lemon juice to the mashed yolks. Combine the mixture until it is utterly smooth and creamy.
  8. Season and Taste: Add the salt and pepper. Taste the filling and adjust seasoning, adding a touch more acid (vinegar) or salt if needed.
  9. Fill the Eggs: Spoon the filling generously into the egg white halves. (For a professional look, pipe the filling using a star tip.)
  10. Garnish and Chill: Dust the top of each deviled egg with a light sprinkle of paprika and chopped chives (if using). Cover and refrigerate for at least 30 minutes before serving to allow the filling to firm up and flavors to meld.