Ingredients:

  • 6 large Grade A eggs
  • 2 quarts water (for steaming)
  • 2 cups ice (for ice bath)
  • 1/4 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp sweet or dill pickle juice
  • 1/4 tsp smoked paprika
  • 1/8 tsp kosher salt
  • 1/8 tsp cracked black pepper
  • 1 tbsp fresh chives, finely minced
  • 2 radishes, thinly sliced
  • 1 pinch extra smoked paprika (for garnish)

Instructions:

  1. Fill a large pot with 2 quarts water and bring it to a rolling boil over high heat.
  2. While the water heats, combine 2 cups ice and cold water in a medium bowl and set it aside.
  3. Place the 6 eggs into a steamer basket and lower it into the pot. Cover and cook for 12 minutes exactly. Note: This time produces a fully set but creamy yolk.
  4. Immediately move the eggs into the ice bath for 10 minutes until they feel completely cold to the touch.
  5. Gently crack the shells all over and peel under a thin stream of cool water. Note: The water helps the shell slide off.
  6. Slice the eggs in half lengthwise and gently pop the yolks into a medium mixing bowl.
  7. Mash the yolks with a fork until they look like fine yellow sand.
  8. Add 1/4 cup mayonnaise, 1 tsp Dijon, 1 tsp pickle juice, 1/4 tsp smoked paprika, salt, and pepper. Stir until the mixture is completely glossy.
  9. Transfer the mixture to a bag and pipe it into the center of each egg white until it forms a generous mound.
  10. Top with thinly sliced radishes, minced chives, and a tiny pinch of extra paprika.