Ingredients:

  • 12 Large Eggs
  • 2 tsp Kosher Salt
  • 1/2 cup (115g) high-quality mayonnaise
  • 1.5 tbsp (22g) Dijon mustard
  • 1 tbsp (15ml) sweet pickle juice
  • 1/4 tsp (1.5g) garlic powder
  • 1/8 tsp (0.75g) smoked paprika
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 tbsp (4g) fresh chives, finely minced
  • Smoked paprika for garnish

Instructions:

  1. The Precision Boil: Bring 2 inches of water to a rolling boil in a large pot. Gently lower the cold eggs into the pot using a slotted spoon. Cover with a tight-fitting lid and reduce heat to a simmer. Steam the eggs for exactly 12 minutes.
  2. The Thermal Shock: While the eggs cook, prepare an ice bath with 50% ice and 50% cold water. Immediately transfer the cooked eggs to the ice bath and let them sit for at least 10 minutes to ensure clean peeling.
  3. Peel and Prepare: Gently crack and peel the eggs. Slice each egg in half lengthwise. Remove the yolks and set the whites aside on a serving platter.
  4. Create the Velvet Filling: Press the yolks through a fine-mesh sieve or use a small food processor to break down proteins. Incorporate mayonnaise first to emulsify, then add Dijon mustard, sweet pickle juice, garlic powder, and smoked paprika. Season with salt and pepper to taste.
  5. Assembly and Garnish: Transfer the yolk mousse to a piping bag with a large star tip. Pipe the filling into the centers of the egg whites. Garnish with minced chives and a light dusting of extra smoked paprika.