Deviled Eggs

Ingredients

Instructions

1. 1

   Place the large eggs in a small saucepan and add enough cold water to cover them by 2.5 cm. Bring to a boil over medium-high heat. As soon as the water reaches a full boil, cover the pan, turn off the heat, and let the eggs stand for 10 minutes; this gives fully set yolks without overcooking.

2. 2

   Drain the hot water and immediately cool the eggs under very cold running water for 1 minute, then let them sit in cold water for 2 minutes. Crack and peel them carefully; peeling under water can help release the shells cleanly.

3. 3

   Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in a small bowl, keeping the whites intact for filling.

4. 4

   Mash the yolks with a fork until fine and smooth. Add the mayonnaise, Dijon mustard, smoked paprika, fine salt, and black pepper, then mix until creamy. If the filling seems stiff, mash a little longer rather than adding liquid so it stays rich and pipeable.

5. 5

   Spoon or pipe the yolk mixture evenly back into the egg white halves. For a neater beginner-friendly finish, use a teaspoon and smooth the tops slightly.

6. 6

   Sprinkle the filled eggs with the smoked paprika and fresh chives. Serve immediately, or chill briefly for a firmer filling.

Nutrition per serving

Notes

• •For easy-peel eggs, use eggs that are not extremely fresh if possible.
• •If you want a tangier filling, increase the Dijon mustard to 7 g.
• •These are best served chilled or at cool room temperature.
• •For cleaner presentation, wipe the knife between each cut when halving the eggs.

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