Ingredients:

  • 6 large eggs
  • 1/4 cup (60ml) mayonnaise (full-fat for best flavor and texture)
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) white wine vinegar
  • 1/4 teaspoon (1.5g) sea salt
  • 1/8 teaspoon (0.75g) freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • Paprika, for garnish
  • Fresh chives, finely chopped, for garnish (optional)

Instructions:

  1. Place eggs in a single layer in a saucepan. Cover with cold water by at least an inch. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 12 minutes.
  2. Transfer eggs to the ice bath and let cool completely (at least 10 minutes). This stops the cooking and makes them easier to peel.
  3. Gently tap each egg all over and peel under cold running water.
  4. Halve the eggs lengthwise and carefully remove the yolks. Place yolks in a mixing bowl.
  5. Mash the yolks with a fork or potato masher until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, salt, pepper, and cayenne pepper (if using). Mix until smooth and creamy.
  6. Taste the filling and adjust seasonings as needed. Add more mustard for tang, more mayonnaise for creaminess, or more salt and pepper to taste.
  7. Spoon the yolk mixture back into the egg white halves. Alternatively, transfer the mixture to a piping bag fitted with a decorative tip and pipe into the egg whites.
  8. Sprinkle with paprika and chopped chives (if using).
  9. Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.