Deviled Eggs (3) Recipe

Hard boil eggs

Place the 3 large eggs in a single layer in a small saucepan. Add cold water to cover by about 1 inch. Bring to a gentle rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully set yolks.

Ice bath and peel

While eggs sit, prepare an ice bath with about 2 cups cold water and ice. After 10 minutes, transfer eggs to the ice bath to stop cooking for at least 5 minutes. Gently crack shells and peel under running cold water to remove membranes and achieve smooth surfaces.

Prepare filling

Slice each egg lengthwise and carefully remove yolks into a small bowl. Reserve egg white halves on a serving plate. Mash yolks thoroughly with a fork until crumbly. Add 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, a pinch of fine sea salt, and a pinch of freshly ground black pepper. Stir until smooth and creamy. Taste and adjust seasoning—add a little more mayo if too dry, or a touch more vinegar for brightness.

Finish the filling

Fold in 1 tsp of espelette pepper (or smoked paprika) into the filling, reserving a small pinch for dusting the finished eggs if desired. Fold in about 1 tbs finely snipped chives so pieces are evenly distributed but not overpowering.

Pipe or spoon filling

Transfer the yolk mixture to a small piping bag fitted with a round or star tip; alternatively use a small zip-top bag with a corner snipped or simply spoon the mixture. Fill each egg white half evenly, mounding slightly to create a pretty peak. Wipe any stray filling from the plate edges.

Garnish and season

Lightly dust the filled eggs with the remaining pinch of espelette pepper for color and gentle heat. Place a small pinch (about 1 tsp total divided among the 3 eggs) of caviar or salmon roe on top of the filling of each egg—use less if very briny. Sprinkle a few extra snipped chives on top and finish with a tiny sprinkle of salt flakes to enhance texture and flavor. Optionally insert a tiny hackled chive piece for a decorative flourish.

Serve immediately at cool room temperature or keep chilled up to 1 hour before serving. If holding longer, cover loosely with plastic wrap and refrigerate; add caviar just before serving to avoid salting the filling. Yield: 3 deviled egg halves (from 3 eggs) or 3 filled halves — if you want 6 filled halves, double the recipe.