Deviled Eggs

Tags: #appetizer #classic #makeahead Serving: 24 pieces Total time: 60 minutes

Silky, tangy deviled eggs with a classic mayonnaise–mustard filling and a pinch of paprika.

Ingredients

• 660 g large eggs (12)
• 1500 ml cold water (for boiling)
• 1000 ml cold water (for ice bath)
• 400 g ice cubes
• 120 g mayonnaise
• 15 g Dijon mustard
• 10 ml white wine vinegar
• 3 g fine sea salt
• 1 g ground black pepper
• 1 g sweet paprika, for garnish
• 5 g fresh chives, thinly sliced (optional)
• 5 ml water, optional (for loosening)

Steps

1. Place eggs in a medium saucepan in a single layer.
2. Pour 1500 ml cold water into the saucepan to submerge the eggs.
3. Bring the water to a rolling boil over high heat.
4. Remove the saucepan from the heat.
5. Cover the saucepan with a tight-fitting lid.
6. Let the eggs stand, covered, for 12 minutes.
7. Fill a large bowl with 1000 ml cold water.
8. Add 400 g ice cubes to the bowl to make an ice bath.
9. Transfer the eggs to the ice bath with a slotted spoon.
10. Cool the eggs in the ice bath for 15 minutes.
11. Crack the egg shells gently all over.
12. Peel the eggs under a thin stream of running water.
13. Rinse the peeled eggs to remove shell fragments.
14. Pat the eggs dry with paper towels.
15. Halve the eggs lengthwise with a sharp knife.
16. Transfer the yolks to a medium mixing bowl.
17. Arrange the egg white halves on a serving platter.
18. Mash the yolks with a fork until finely crumbled.
19. Add the mayonnaise, Dijon mustard, and white wine vinegar to the yolks.
20. Season the yolk mixture with salt and black pepper.
21. Stir the mixture until smooth and creamy.
22. Add 5 ml water to loosen the mixture if needed.
23. Press the yolk mixture through a fine-mesh sieve for extra smoothness.
24. Spoon the filling into the egg white halves.
25. Dust the tops with sweet paprika.
26. Sprinkle chives over the eggs if using.
27. Chill the filled eggs for 20 minutes to set.
28. Serve the eggs cold.

Notes