Deviled Eggs

1Preparation

1. Place the eggs in a single layer in a pot and cover with cold water by 2 cm.
2. Set out a large bowl of iced water to cool the eggs after boiling.

2Cooking

1. Heat the pot over high heat until the water comes to a full boil.

   🔥 high heat⏱ 10 min timer
2. Turn off the heat at once, cover the pot and leave the eggs in the hot water until the yolks are fully set.

   ⏱ 12 min timer
3. Lift the eggs into the iced water with a slotted spoon and leave them until completely cold to the touch.

   ⏱ 10 min timer

3Serving

1. Peel the eggs under a gentle stream of water, then halve each one lengthwise with a wet knife.
2. Pop the yolks into a bowl and mash them with a fork into fine crumbs with no lumps.
3. Add the mayonnaise, mustard, vinegar, salt and pepper and mix until the filling is smooth and creamy.
4. Fill the egg whites with the mixture using a teaspoon or a piping bag, then sprinkle with paprika and green onion.
5. Chill for at least 30 minutes and serve cold, two halves per person.

💡 Tips & common mistakes

• Common mistake: boiling the eggs hard for too long. It leaves a grey-green ring around the yolk and rubbery whites; turn off the heat once boiling and let the eggs sit covered.
• Very fresh eggs are hard to peel; eggs about a week old peel much more easily.
• You can make the whites and filling a day ahead and keep them separately in the fridge, then fill shortly before serving.

🔁 Substitutions

• Replace half the mayonnaise with thick yogurt for a lighter filling.
• For a spicy version, add a pinch of chili powder or a few drops of hot sauce to the filling.