Devilled Eggs

Ingredients

• 6 large eggs, boiled, cooled, peeled and halved

• 60 g mayonnaise

• 10 g Dijon mustard              

• 5 ml white vinegar

• 2 g salt

• 1 g black pepper

• 1 g paprika

• 5 g fresh chives, finely chopped and used for garnish

Method

Boil the eggs.

Place the eggs in a single layer in a saucepan and cover with water.

Bring the water to a boil over medium-high heat, then cover the pan, remove from heat, and let sit for 10-12 minutes.

Transfer the eggs to a bowl of ice water to cool completely.

Peel the cooled eggs and slice them in half lengthwise.

Carefully remove the yolks and place them in a medium bowl. Set egg whites aside.

For the filling

Mash the egg yolks with a fork until smooth.

Add the mayonnaise, Dijon mustard, white vinegar, salt and black pepper to the yolks. Mix until well-combined and smooth.        

To fill the egg whites, spoon or pipe the yolk mixture into the hollows of the whites.

Sprinkle the tops of the filled eggs with paprika and chopped chives for garnish.

Arrange the Devilled Eggs on a platter and serve immediately, or refrigerate them until ready to serve.