Ingredients:

  • 6 large eggs
  • 2 quarts water
  • 2 cups ice
  • 0.25 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh chives
  • 2 strips crispy bacon

Instructions:

  1. Bring one inch of water to a boil in a pot with a steamer basket. Place cold eggs into the basket, cover, and steam for 12 minutes.
  2. Immediately transfer eggs to an ice bath (50% ice, 50% water) for 10 minutes to stop cooking and loosen the membrane.
  3. Gently crack eggshells and peel under cool running water. Pat eggs dry and slice lengthwise with a sharp knife, wiping the blade between cuts.
  4. Remove yolks and push them through a fine-mesh sieve into a bowl to create a fine powder texture.
  5. Mix the sieved yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until a smooth mousse consistency is reached.
  6. Pipe or spoon the filling into the egg white halves. Garnish with smoked paprika, snipped chives, and crumbled bacon.