Classic devilled eggs

Instructions

1. 1

   Begin by gently lowering 6–12 eggs into boiling water. Reduce the heat to a steady simmer and cook for 12–14 minutes until the eggs are fully set.

2. 2

   Transfer the eggs immediately into an ice bath and allow them to cool completely. Once cooled, peel carefully to keep the whites intact.

3. 3

   Slice each egg in half lengthwise and remove the yolks into a bowl. Mash the yolks until fine and smooth, then blend with mayonnaise, Dijon mustard, a touch of apple cider vinegar or fresh lemon juice, salt, and pepper. Mix until the filling is creamy and well balanced.

4. 4

   Carefully spoon or pipe the mixture back into the egg whites, creating a clean, generous fill.

5. 5

   Finish with a light sprinkle of paprika and a garnish of finely chopped chives or fresh parsley.

Tags