Classic Deviled Eggs Recipe in 27 Minutes

Instructions:

1. Place 6 large eggs in a medium saucepan and cover with 1 quart of water. Add 1 tsp of salt to the water. <small>Note: Salt doesn't help with peeling, but it helps the whites coagulate faster if a shell happens to crack.</small> Bring to a rolling boil over high heat.
2. As soon as the water reaches a boil, turn off the heat and cover the pan with a tight fitting lid. Let the eggs sit in the hot water for exactly 12 minutes. <strong>Wait until the timer beeps before moving them</strong>.
3. Prepare a bowl with ice and cold water while the eggs cook. Transfer the eggs immediately to the ice bath for at least 10 minutes. <small>Note: This shocks the egg, stopping the cook and shrinking the protein away from the shell.</small>
4. Gently tap the eggs on a hard surface to crack the shell all over. Peel under cool running water or submerged in the ice bath. <strong>Expect the shell to slip off in large, satisfying sections</strong>.
5. Pat the eggs dry with a paper towel. Slice them lengthwise with a sharp, non serrated knife. <strong>Gently pop the yolks into a small mixing bowl</strong> using a finger or a small spoon, being careful not to tear the whites.
6. Mash the yolks with a fork until they look like fine sand. Add 1/4 cup (60g) mayonnaise, 1 tsp (5g) Dijon mustard, 1 tsp (5ml) apple cider vinegar, 1/8 tsp sea salt, and 1/8 tsp black pepper. <strong>Whisk until the mixture is silky and pale</strong>.
7. Transfer the filling to a piping bag or a plastic bag with the corner cut off. Pipe the mixture into the hollows of the egg whites. <strong>Mound the filling slightly above the rim</strong> for a generous look.
8. Dust the tops with 1/2 tsp smoked paprika. Sprinkle 1 tbsp of finely minced chives over the eggs. <strong>Serve immediately or chill until ready</strong>.