Ingredients:

  • 12 Large Eggs
  • 0.5 cup (120g) high-quality mayonnaise
  • 1.5 tbsp (22g) Dijon mustard
  • 1 tsp (5ml) apple cider vinegar
  • 0.5 tsp (2.5g) fine sea salt
  • 0.25 tsp (1.25g) white pepper
  • 0.5 tsp (2.5g) sugar
  • 0.25 tsp (1.25g) garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp fresh chives, minced
  • 2 strips thick-cut bacon, fried and crumbled

Instructions:

  1. Boil the water. Bring 1 inch of water to a rolling boil in a large pot. Note: Using less water means it reaches temperature faster, saving energy.
  2. Steam the eggs. Place 12 eggs in a steamer basket, lower into the pot, cover, and steam for 13 minutes until the centers are fully set but not chalky.
  3. Shock the eggs. Immediately transfer the eggs to a bowl filled with ice and cold water for 10 minutes until they are cold to the touch.
  4. Peel under water. Crack the shells gently all over, then peel them under cold running water to help the shell shatter and slide away effortlessly.
  5. Sieve the yolks. Slice eggs lengthwise, pop out the yolks, and press them through a fine mesh sieve into a bowl until they resemble a fine, pale powder.
  6. Build the emulsion. Whisk in the mayo, Dijon, vinegar, salt, pepper, sugar, and garlic powder until the mixture is velvety and smooth.
  7. Fill the whites. Transfer the mixture to a piping bag and pipe generous mounds into the hollowed egg whites until they are over filled.
  8. Prepare the garnish. Fry your bacon until crispy and sizzling, then crumble into small bits.
  9. Add the finish. Dust with smoked paprika, then top with the bacon crumbles and fresh chives until the eggs look vibrant and textured. > Chef's Tip: If your filling feels a bit too stiff after sieving, add a teaspoon of warm water. It loosens the fats in the mayo and makes the piping much more fluid without changing the flavor.