Ingredients:

  • 6 large eggs
  • 2 quarts water
  • 2 cups ice
  • 1/4 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. Add 1 inch of water to your saucepan and bring it to a rolling boil over medium high heat.
  2. Carefully place the 6 eggs into your steamer basket and lower it into the pot. Note: Be careful of the rising steam.
  3. Cover the pot with a tight lid and steam for exactly 12 minutes.
  4. While the eggs cook, prepare your ice bath by mixing the 2 quarts of water with 2 cups of ice in a large bowl.
  5. Once the timer goes off, immediately transfer the eggs into the ice bath. Let them sit for 10 minutes until they feel completely cold to the touch.
  6. Gently crack the shells by tapping them on the counter, then peel them under a thin stream of cool running water. Note: The water helps the shell slide right off.
  7. Slice each egg in half lengthwise with a sharp, clean knife.
  8. Pop the yolks into a fine mesh sieve and use the back of a spoon to push them through into a bowl.
  9. Whisk in the 1/4 cup mayonnaise, 1 tsp Dijon, 1 tsp vinegar, salt, and pepper until the mixture is completely silky and pale yellow.
  10. Pipe the filling into the whites using your star tip, then finish with a dusting of smoked paprika and the minced chives.