Ingredients:

  • 6 Large Eggs (free-range preferred)
  • Ice and Water (for the essential ice bath)
  • ¼ cup (60 g) High-Quality Mayonnaise
  • 1 tbsp (14 g) Unsalted Butter, softened
  • 1 tsp (5 ml) White Wine Vinegar or Fresh Lemon Juice
  • 1 tsp (5 g) Dijon Mustard (smooth variety)
  • ½ tsp (2.5 ml) Worcestershire Sauce
  • ½ tsp (2.5 g) Fine Sea Salt (or to taste)
  • ¼ tsp (1.25 g) White Pepper
  • 1 medium Shallot, finely sliced
  • 2 tbsp (30 ml) Vegetable Oil or Canola Oil
  • 1 tbsp (5 g) Fresh Chives, finely minced
  • ½ tsp (2.5 g) Spanish Smoked Paprika (Pimentón de la Vera)

Instructions:

  1. Prepare the Steamer: Bring 1 inch (2.5 cm) of water to a rolling boil in a large pot fitted with a steamer basket.
  2. Steam the Eggs: Carefully place the eggs onto the basket. Cover the pot tightly and reduce heat slightly. Steam for exactly 9 minutes for a firm yolk.
  3. Ice Bath: Immediately transfer the eggs using tongs to a large bowl filled with ice and cold water. Let them cool completely for 5 minutes—this stops the cooking process and makes peeling easy.
  4. Peel and Halve: Gently tap and roll the eggs to crack the shells. Peel under cool, running water. Slice the eggs neatly in half lengthwise using a sharp knife. Set the egg white halves aside on your serving platter.
  5. Fry the Shallots: Heat the vegetable oil in a small pan over medium-low heat. Add the sliced shallots and cook slowly, stirring occasionally, until deeply golden brown and crispy (about 5–7 minutes).
  6. Drain and Cool: Use a slotted spoon to transfer the crispy shallots to a paper towel-lined plate. Sprinkle lightly with a pinch of salt. Set aside to cool completely.
  7. Mix the Filling: Scoop the cooked yolks into a medium mixing bowl. Using a fork, mash the yolks until they are uniformly crumbly. Add the softened butter, mayonnaise, white wine vinegar, Dijon mustard, and Worcestershire sauce.
  8. Blend and Season: Pass the mixture through a fine-mesh sieve or briefly pulse it in a food processor until it is exceptionally smooth and light. Stir in the salt and white pepper. Taste and adjust seasoning.
  9. Chill: Transfer the filling to a piping bag and chill in the refrigerator for at least 30 minutes to firm up the butter, ensuring neat piping.
  10. Assembly: Pipe or spoon the chilled filling generously back into the reserved egg white cavities. Dust the tops of the eggs lightly with smoked paprika.
  11. Finish and Serve: Sprinkle with the minced chives and crown each egg with 2–3 pieces of the cooled crispy shallot. Keep chilled until ready to serve.