← Nouns Cooking · American

Ingredients

• 6 large eggs
• 3 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 1 tsp cider vinegar or pickle brine
• 1 pinch cayenne or a dash of hot sauce
• ¼ tsp Salt
• 1 pinch Black pepper
• ¼ tsp paprika (sweet or smoked), to dust
• 1 tbsp Chives, snipped

Method

1. Bring a saucepan of water to the boil, lower in the eggs with a spoon and simmer for 11 min.
2. Move the eggs straight into a bowl of iced water and leave for 10 min, until cold. Tap all over, then peel under running water.
3. Halve the eggs lengthways, pop the yolks into a bowl and set the whites on a plate.
4. Mash the yolks with a fork until fine, then beat in the mayonnaise, mustard, vinegar, cayenne, salt and pepper until very smooth. Taste and adjust.
5. Spoon or pipe the filling back into the whites, dust with paprika and scatter with chives. Keep chilled until serving.

Tips

• Slightly older eggs peel much more easily than very fresh ones.
• Keep them in the fridge and don’t leave them out for more than 2 hours.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Love and Lemons BBC Good Food