Deviled Eggs

Ingredients

• 12 large eggs, at room temperature if possible, older eggs peel more cleanly
• For the filling
• 90 g mayonnaise, Duke's preferred
• 2 tsp yellow mustard
• 2 tbsp sweet pickle relish, or dill relish
• 1 tsp white wine vinegar, optional splash
• to taste hot sauce, optional
• to taste fine salt
• to taste black pepper, freshly ground
• To finish
• 1 tsp sweet or smoked paprika, for dusting

Method

1. 1
   Place the eggs in a single layer in a saucepan. Cover with cold water by at least 2 cm. Set over medium-high heat and bring to a full boil. Cover the pan, remove it from the heat, and let stand 10–12 minutes. The eggs are done when that window has elapsed; do not exceed 12 minutes.
2. 2
   Transfer the eggs immediately to an ice bath. Let them sit until completely cold throughout — at least 5 minutes. The shell will feel cold and the egg firm when pressed. Peel under cold running water.
3. 3
   Halve each egg lengthwise with a clean knife. Pop the yolks into a bowl; arrange the white halves on a flat surface or deviled-egg plate. This is where the dish lives or dies: inspect each yolk — it must be uniformly pale gold with no green or grey ring at the surface. Any green discolouration indicates overcooking and hydrogen sulphide development; those eggs are unsightly and off-tasting. Discard and re-boil if necessary.
4. 4
   Mash the yolks thoroughly with a fork until no lumps remain — the texture should resemble fine, dry crumbs. Add the mayonnaise, yellow mustard, and sweet pickle relish. Mix until the filling is completely smooth and homogeneous. Season with salt, pepper, and vinegar or hot sauce if using. Taste: the filling should be creamy, tangy, and slightly sweet in balance.
5. 5
   Transfer the filling to a piping bag fitted with a star or plain tip, or use a spoon for informal presentation. Pipe or spoon the mixture into the cavity of each white half, mounding it slightly above the rim. The filling should sit proud and hold its shape without spreading.
6. 6
   Dust each filled half lightly with paprika. The surface should show an even blush of colour against the pale filling — no bare patches, no heavy clumps.