Deviled Eggs

Firm egg whites holding a creamy, zesty yolk filling. A touch of paprika adds a smoky note that contrasts with the egg's natural richness.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 186
• Protein: 10 g
• Carbs: 1 g
• Fat: 16 g

Ingredients

• 6 piece Egg ( whole )
• 3 tbsp Japanese mayo ( at room temperature )
• 1 tsp Mustard ( smooth )
• 1 tsp Vinegar ( white )
• 1 pinch Smoked paprika ( for garnish )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Chives fresh ( finely chopped )

Instructions

1. Boiling the eggs

   Gently lower the eggs into boiling water. Maintain a steady simmer for 9 minutes to get a set but not dry yolk. Do not use a rolling boil to prevent the shells from cracking.

2. Cooling and peeling

   Immediately plunge the eggs into an ice water bath to stop the cooking process. Peel carefully under a stream of cold water. The whites must remain perfectly smooth and intact.

3. Preparing the filling

   Halve the eggs lengthwise. Remove the yolks and mash them with a fork or pass through a sieve for a silky texture. Mix with mayonnaise, mustard, and vinegar until the mixture coats the back of a spoon.

4. Final assembly

   Fill the egg whites with the yolk cream using a piping bag for a clean finish. Sprinkle with a pinch of paprika and add chopped chives for visual contrast.

Chef's tips

• For perfectly centered yolks, gently stir the eggs during the first few minutes of boiling.
• Use eggs that are a few days old; they are much easier to peel than extra-fresh ones.

Storage

Store in the refrigerator in an airtight container. Consume within 24 hours to maintain the freshness of the whites.