Ingredients:

  • 6 Large Eggs (preferably 4–7 days old)
  • Ice and Water, as needed for ice bath
  • 1/4 cup full-fat Mayonnaise (60 ml)
  • 1 tablespoon Dijon Mustard (15 g)
  • 1/2 teaspoon White Wine Vinegar or Cider Vinegar (2.5 ml)
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Paprika (Sweet or Smoked), for garnish
  • 1 teaspoon Fresh Chives, finely chopped (optional garnish)

Instructions:

  1. Start Cold: Place the 6 eggs in a single layer in a saucepan. Cover them with cold water by about 1 inch (2.5 cm).
  2. Boil and Steam: Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan with a tight-fitting lid, and set a timer for 12 minutes.
  3. Shock Immediately: Prepare a large ice bath (half ice, half water). When the 12 minutes are up, transfer the eggs straight from the hot water into the ice bath. Let the eggs sit for at least 5 minutes to cool down and stop the cooking process, which makes peeling significantly easier.
  4. Peel and Prepare Whites: Gently tap and roll the cooled eggs to shatter the shells. Peel them under a slow stream of cool water. Slice the eggs lengthwise, scoop the yolks into a mixing bowl, and place the hollowed egg white halves onto a serving platter.
  5. Create the Filling Base: Use a fork or potato masher to mash the yolks until crumbly. (For an ultra-smooth finish, press the mashed yolks through a fine mesh sieve.)
  6. Combine and Season: Add the mayonnaise, Dijon mustard, and white wine vinegar to the yolks. Stir the mixture until completely smooth and creamy. Season with salt and pepper, tasting and adjusting the seasoning until the filling is tangy and perfectly salted.
  7. Fill and Chill: Transfer the filling mixture to a piping bag (or use a small spoon) and pipe the mixture neatly back into the hollows of the egg whites. Cover the platter and chill the Deviled Eggs in the refrigerator for at least 30 minutes; this allows the filling to firm up.
  8. Garnish and Serve: Just before serving, dust the eggs lightly with paprika (sweet or smoked) and sprinkle generously with chopped fresh chives.