📝 About This Recipe
A timeless masterpiece of the 'Raw & Cold' culinary tradition, these stuffed eggs are the epitome of elegance and comfort. This recipe elevates the humble hard-boiled egg into a luxurious appetizer featuring a creamy, tangy yolk mousse balanced by the subtle heat of Dijon and the earthy aroma of smoked paprika. Perfect for spring brunches or sophisticated garden parties, they offer a satisfying texture that melts in the mouth while providing a bright, acidic finish.
🥗 Ingredients
The Base
- 6 pieces Large Eggs (at least one week old for easier peeling)
- 4-6 cups Cold Water (for boiling)
- 2 cups Ice Cubes (for the ice bath)
The Creamy Filling
- 1/4 cup Mayonnaise (high-quality or homemade)
- 1 teaspoon Dijon Mustard (for a sharp kick)
- 1 teaspoon Yellow Mustard (for classic color and tang)
- 1 teaspoon Apple Cider Vinegar
- 1/4 teaspoon Granulated Sugar (to balance the acidity)
- 2-3 drops Hot Sauce (Tabasco or similar)
- 1/8 teaspoon Fine Sea Salt (adjust to taste)
- 1/8 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Sweet Pickle Relish (finely minced for texture)
For Garnish
- 1/2 teaspoon Smoked Paprika (for dusting)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 pinch Microgreens (optional for presentation)
👨🍳 Instructions
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1
Place the eggs in a single layer in a medium saucepan and cover with cold water by at least an inch.
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2
Bring the water to a full rolling boil over high heat. Once boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
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3
Let the eggs sit in the hot water for exactly 12 minutes. This ensures a fully set yolk without the unsightly green ring.
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4
While the eggs sit, prepare an ice bath by combining 2 cups of ice and 2 cups of cold water in a medium bowl.
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5
Once the 12 minutes are up, use a slotted spoon to transfer the eggs immediately into the ice bath. Let them chill for at least 10 minutes.
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6
Gently crack the eggshells all over by tapping them on a hard surface. Peel the eggs under cool running water, starting from the wider end.
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7
Pat the peeled eggs dry with a paper towel. Using a sharp, damp knife, slice each egg in half lengthwise.
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8
Gently pop the yolks out into a small mixing bowl, being careful not to tear the delicate whites. Set the whites aside on a serving platter.
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9
Using a fork or a potato masher, crush the yolks until they become a fine, sandy crumble with no large lumps.
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10
Add the mayonnaise, both mustards, vinegar, sugar, hot sauce, salt, and pepper to the yolks. Mix vigorously until the filling is silky smooth.
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11
Fold in the sweet pickle relish using a spatula to ensure it is evenly distributed throughout the mousse.
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12
Transfer the yolk mixture into a piping bag fitted with a large star tip. If you don't have one, a plastic zip-top bag with the corner cut off works well.
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13
Pipe the filling generously into the hollow of each egg white, mounding it slightly above the surface for a professional look.
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14
Lightly dust the tops with smoked paprika and sprinkle with the freshly snipped chives.
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15
Chill the finished eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the filling to set.
💡 Chef's Tips
For the easiest peeling, use eggs that have been in your fridge for 7-10 days rather than farm-fresh ones. If your filling feels too stiff, add an extra teaspoon of mayonnaise or a splash of heavy cream for a more luxurious texture. To keep the eggs stable on the platter, you can slice a tiny sliver off the bottom of each egg white to create a flat base. Always use a damp knife to slice the eggs; this prevents the yolk from sticking to the blade and ensures a clean cut. If making ahead, store the whites and the filling separately in airtight containers and pipe them just before serving to prevent the yolks from drying out.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Prosecco to cut through the richness. Serve alongside a platter of salty prosciutto and sharp cheddar cheese for a complete appetizer spread. Top with a small piece of crispy fried bacon for a smoky, crunchy contrast. Add a single caper or a slice of cornichon on top for an extra punch of acidity. Arrange on a bed of fresh watercress or arugula for a vibrant, garden-fresh presentation.