Ingredients:

  • 12 Large Grade A Eggs
  • 2 Quarts Water
  • 1 tsp Vinegar
  • 4 cups Ice
  • 3 tbsp High-quality Mayonnaise
  • 3 tbsp Plain Greek Yogurt (2%)
  • 2 tsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • 1/4 tsp Sea salt
  • 1/4 tsp White pepper
  • 1/2 tsp Smoked Spanish Paprika
  • 2 strips Crispy thick-cut bacon, finely minced
  • 1 tbsp Fresh chives, finely snipped

Instructions:

  1. Bring 2 quarts of water and 1 tsp of vinegar to a rolling boil in your large saucepan.
  2. Gently lower the 12 eggs into the water using a slotted spoon. Reduce heat to a simmer to prevent the eggs from bouncing and cracking.
  3. Simmer the eggs for exactly 12 minutes. Watch for a steady, gentle bubble.
  4. While the eggs simmer, prepare an ice bath using 4 cups of ice and cold water in a large bowl.
  5. Transfer the eggs to the ice bath for 10 minutes. Feel the shells; they should be cold to the touch.
  6. Peel the eggs carefully and slice them lengthwise. Remove the yolks and place them into a fine mesh sieve.
  7. Press the yolks through the sieve into a clean bowl. The yolks should look like fine yellow snow.
  8. Whisk in the 3 tbsp mayo, 3 tbsp Greek yogurt, 2 tsp Dijon, and 1 tsp apple cider vinegar.
  9. Season with 1/4 tsp sea salt and 1/4 tsp white pepper. Whisk until the mixture looks like a velvety mousse.
  10. Pipe the mixture into the whites and top with smoked paprika, minced bacon, and fresh chives.