Ingredients:

  • 6 Large Eggs (must be room temperature)
  • ¼ cup High-Quality Mayonnaise
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon White Wine Vinegar or Pickle Brine
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • Smoked Paprika (for dusting/garnish)
  • 1 teaspoon Chives, finely minced (optional garnish)

Instructions:

  1. Start Cold: Place eggs in a saucepan and cover them with cold water, ensuring the water level is about 1 inch (2.5 cm) above the eggs. Add a pinch of salt to prevent cracking.
  2. Bring to Boil: Place the pan over high heat and bring the water to a rapid, rolling boil.
  3. Steam and Rest: Immediately turn off the heat, cover the pan tightly, and let the eggs sit, undisturbed, for precisely 10 minutes. Do not lift the lid.
  4. Shock: Immediately drain the hot water and transfer the eggs to the prepared ice bath. Let them sit until completely chilled, about 10–15 minutes.
  5. Peel: Gently crack and peel the eggs under cool, running water. Slice the peeled eggs lengthwise, from tip to tip.
  6. Mash the Yolks: Carefully scoop out the yolks into a small mixing bowl. Use a fork to thoroughly mash the yolks until they resemble fine sand with no large lumps remaining.
  7. Combine Wet Ingredients: Add the mayonnaise, Dijon mustard, and vinegar or brine to the mashed yolks. Mix thoroughly until the mixture is uniform and creamy.
  8. Seasoning Check: Add the salt and pepper. Taste the mixture and adjust seasoning as necessary. The mixture should be a smooth piping consistency.
  9. Fill the Whites: Use a small spoon or a piping bag to neatly fill the egg white cavities with the yolk mixture.
  10. Garnish and Chill: Dust the finished Classic Deviled Eggs lightly with smoked paprika and sprinkle with minced chives (if using). Cover and refrigerate for at least 30 minutes before serving to allow the flavours to marry.