Ingredients
Method
- Place eggs in a single layer at the bottom of a large stainless steel pot and cover them with cold water.
- Bring water to a rolling boil over high heat, then turn off the heat and cover the pot with a tight-fitting lid.
- Let the eggs sit in the hot water for exactly twelve minutes.
- Prepare an ice bath while the eggs sit, then transfer the eggs into the ice water for at least ten minutes.
- Gently crack the shells and peel under cool running water.
- Slice each egg in half lengthwise and place yolks in a bowl. Use a sieve to break them down into a fine powder.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the egg yolks and whisk until smooth.
- Fill a piping bag with the yolk mixture and pipe into each egg white cavity. Dust lightly with smoked paprika.
Notes
Use eggs that are at least a week old for easier peeling. Store egg whites separately, and yolk filling in a sealed piping bag for best texture.