Ingredients:

  • 6 Large Eggs
  • Ice Cubes (enough to fill a large bowl)
  • 6 Egg Yolks
  • 1/3 cup Mayonnaise (full-fat recommended)
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon White Wine Vinegar or Pickle Juice
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Fine Sea Salt (or to taste)
  • 1/8 teaspoon Freshly Ground Black Pepper (or to taste)
  • 1 tablespoon Fresh Chives, finely chopped (for garnish)
  • Extra Smoked Paprika (for dusting)

Instructions:

  1. Place eggs in a medium saucepan and cover with cold water by at least one inch (2.5 cm).
  2. Bring water to a rolling boil over high heat. Once boiling, immediately remove the saucepan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Immediately drain the hot water and transfer the eggs into a large bowl filled with ice water. Let them sit for 15 minutes to ensure easy peeling and stop the cooking process.
  4. Gently crack and peel all eggs. Slice each egg in half lengthwise. Carefully scoop the yolks into a medium mixing bowl and place the white halves on a serving platter.
  5. Use a fork or potato masher to thoroughly break down the yolks until they resemble fine crumbs.
  6. Add the mayonnaise, Dijon mustard, vinegar (or pickle juice), smoked paprika, salt, and pepper to the mashed yolks.
  7. Whisk or stir vigorously until the filling mixture is completely smooth and creamy. Taste and adjust seasoning as needed for saltiness or tang.
  8. Load the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off) and pipe the mixture neatly back into the hollows of the egg white halves.
  9. Cover the filled eggs loosely and chill for at least 30 minutes to allow the flavors to meld.
  10. Just before serving, garnish each deviled egg with finely chopped chives and a final light dusting of smoked paprika.