Deviled Eggs
Ingredients
- 6 pcEgg (whole)
- 3 tbspJapanese mayo (at room temperature)
- 1 tspMustard (smooth)
- 1 tspVinegar (white)
- 1 pinchSmoked paprika (for garnish)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspChives fresh (finely chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in an airtight container. Consume within 24 hours to maintain the freshness of the whites.
