Deviled Eggs

Method

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1. Bring a large pan of water to a rolling boil. Lower the eggs in gently with a slotted spoon.

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2. Boil for exactly 11 minutes, adjusting the heat to keep a steady rolling boil.

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3. Transfer immediately to a bowl of iced water and leave 10 minutes until completely cold.

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4. Crack each egg all over, then peel under running water starting from the fat end where the air pocket sits.

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5. Halve lengthways with a sharp wet knife, wiping the blade between cuts, and pop the yolks into a bowl.

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6. Mash the yolks thoroughly, then push them through a fine sieve — this is what gives a completely smooth, professional filling.

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7. Beat in the mayonnaise, both mustards, pickle, brine, salt, cayenne and white pepper until glossy and pipeable.

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8. Spoon into a piping bag with a star nozzle and pipe generously into each white.

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9. Dust with smoked paprika, scatter with chives and bacon if using, and chill 30 minutes before serving.

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Chef’s Tips

• Sieve the yolks. It takes two minutes and is the difference between grainy and silky.
• Use eggs that have been in the fridge a week or more. Very fresh eggs are notoriously hard to peel.
• Fill them no more than a few hours ahead — the whites weep if they sit overnight.

Pairing Suggestions

• A cold beer or a crisp white
• A wider spread of picnic food
• Celery sticks and radishes

Storage & Reheating

Whites and filling can be prepared separately a day ahead and refrigerated. Assembled eggs keep 8 hours.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.