Ingredients:

  • 12 large free-range eggs
  • 1 teaspoon white vinegar (for boiling water)
  • 6 large egg yolks
  • 1/3 cup full-fat Mayonnaise
  • 2 tablespoons smooth Dijon Mustard
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 1 tablespoon finely chopped fresh Chives (for garnish)
  • A light dusting of Smoked Paprika (for garnish)

Instructions:

  1. Gently place eggs in a saucepan. Cover with cold water by at least one inch. Add the teaspoon of vinegar. Bring rapidly to a rolling boil over high heat.
  2. Once boiling, immediately turn off the heat, cover the pot, and let stand for exactly 10 minutes. Transfer eggs immediately to an ice bath (a bowl of ice water) and cool completely (about 15 minutes).
  3. Once cool, carefully peel the eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium mixing bowl, keeping the whites pristine on a serving platter.
  4. Mash the reserved yolks thoroughly with a fork until completely broken down and crumbly. This ensures a smooth filling.
  5. Add mayonnaise, Dijon mustard, cider vinegar, Worcestershire sauce, salt, and pepper to the bowl. Mix vigorously until the texture is perfectly smooth and creamy. (For ultimate silkiness, press the mixture through a fine-mesh sieve.)
  6. Transfer the yolk mixture into a piping bag fitted with a large star tip. Pipe an elegant swirl or mound of filling into each egg white cavity.
  7. Cover the platter loosely and refrigerate for at least 1 hour to allow the flavours to marry and the filling to firm up slightly.
  8. Just before serving, sprinkle generously with fresh chives and dust lightly with paprika.