“devil’s” Eggs Recipe

Boil the Eggs

Place eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.

Cool and Peel

After 12 minutes, transfer eggs to an ice bath for 5 minutes. Once cool, gently tap and peel the shells off the eggs.

Prepare the Filling

Slice each egg in half lengthwise and carefully remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, salt, black pepper, and paprika until smooth.

Fill the Eggs

Spoon or pipe the yolk mixture back into the egg whites.

Add Toppings

Top each filled egg with crumbled crispy pancetta, a small dollop of caviar, and sprinkle with chopped chives.