Ingredients:

  • 6 large eggs
  • 2 quarts water (for steaming)
  • 2 cups ice (for the shock bath)
  • 3 tbsp high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/8 tsp fine sea salt
  • 1/8 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh chives, finely snipped

Instructions:

  1. Place your steamer basket into the pot with 2 liters of water. Bring to a rolling boil, then carefully place the 6 eggs into the basket.
  2. Cover tightly and steam for exactly 12 minutes. You will notice a clean, mild eggy aroma filling the room.
  3. While the eggs steam, prepare your shock bath with 2 cups of ice and cold water. When the timer hits zero, immediately move the eggs to the ice bath. Let them sit for at least 15 minutes until the shells feel ice cold to the touch.
  4. Gently crack the shells all over. Peel them under a thin stream of cool water. The water helps lubricate the space between the membrane and the white, allowing the shell to shatter and slide off effortlessly.
  5. Slice the eggs lengthwise with a sharp, wet knife. Pop the yolks into a bowl. Use a fork or a sieve to crumble them.
  6. Add the 3 tbsp mayo, 1 tsp Dijon, 1 tsp vinegar, salt, and pepper. Whisk vigorously until the mixture is completely smooth.
  7. Transfer the filling to a piping bag. Pipe generous swirls into each egg white cradle. The filling should look glossy and hold its shape perfectly.
  8. Lightly dust with the 1/2 tsp smoked paprika. Snip the 1 tbsp chives directly over the eggs. The aroma of the oniony chives hitting the smoky spice is the final sensory cue that it’s time to eat.