Ingredients
Method
- Place the 12 cold eggs in a large saucepan and add 1 tbsp (15 ml) of white vinegar.
- Pour in enough cold water to cover the eggs by at least 1 inch (2.5 cm) and bring the water to a full boil over high heat.
- Remove the saucepan from the heat immediately, cover with a tight-fitting lid, and let stand for exactly 12 minutes (adjust to 14-15 minutes if at high altitude).
- Drain the hot water carefully and immediately rinse the eggs under cold running water or submerge them in an ice bath to stop the cooking process.
- Peel the eggs while they are still slightly warm to ensure the shell separates easily from the whites.
- Slice each egg in half lengthwise, gently removing the yolks and placing them into a medium mixing bowl, while arranging the whites on a serving tray.
- Add 0.5 cup (112g) Paleo Mayonnaise, 2 tbsp (30g) chopped pickled ginger, 1 tbsp (15g) Dijon mustard, 1 tsp (2g) curry powder, 1 tsp (5 ml) apple cider vinegar, 0.5 tsp (1g) mustard powder, 0.25 tsp (0.5g) cayenne pepper, and salt to the yolks.
- Mash the yolks and seasonings together with a large spoon or fork until the mixture is completely smooth and thoroughly combined.
- Spoon the yolk mixture generously into the hollowed egg whites or transfer the mixture to a piping bag for a professional finish.
- Refrigerate the assembled eggs for at least 30 minutes to set, then garnish with a dusting of paprika and 1 tbsp (3g) of minced chives before serving.
Use "Old" Eggs: Fresh eggs are notoriously difficult to peel. If possible, buy your eggs a week in advance; the slightly higher pH in older eggs helps the shell separate cleanly from the white.
The Ice Bath is Non-Negotiable: Don't skip the ice bath in step 4. Shocking the eggs immediately stops the cooking process, preventing that unappetizing green ring from forming around the yolk and making peeling significantly easier.
Room Temperature Mayo: To ensure a silky smooth filling without lumps, let your Paleo Mayonnaise (or other binder) come to room temperature before mixing it with the warm yolks.
Pipe It Like a Pro: If you don't have a pastry bag, put the filling in a Ziploc bag and snip off one corner. It is much faster than spooning and makes the eggs look like they came from a catered event.