📝 About This Recipe
This timeless classic elevates the humble hard-boiled egg into a sophisticated, gluten-free hors d'oeuvre that has graced tables from mid-century dinner parties to modern holiday brunches. Our version features a velvety, mustard-spiked filling balanced by the bright acidity of vinegar and the crunch of cornichons. It’s a nostalgic bite that perfectly marries creamy textures with a smoky, paprika-dusted finish.
🥗 Ingredients
The Eggs
- 12 pieces Large Eggs (older eggs peel more easily than farm-fresh)
- 2-3 quarts Water (enough to cover eggs by one inch)
- 2 cups Ice Cubes (for the shock bath)
The Creamy Filling
- 1/2 cup Mayonnaise (high-quality, full-fat preferred)
- 1.5 teaspoons Dijon Mustard (ensure certified gluten-free)
- 1 teaspoon Apple Cider Vinegar (provides essential tang)
- 2 teaspoons Cornichons (very finely minced)
- 1/4 teaspoon Sugar (optional, to balance the acidity)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/2 teaspoon Smoked Paprika (for dusting)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 tablespoon Crispy Bacon Bit (optional, for added crunch)
👨🍳 Instructions
-
1
Place the 12 eggs in a single layer at the bottom of a large saucepan and cover with cold water until there is at least an inch of water above the eggs.
-
2
Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat and cover it with a tight-fitting lid.
-
3
Let the eggs sit in the hot water for exactly 12 minutes. This timing ensures a fully set, creamy yolk without the unsightly green ring.
-
4
While the eggs sit, prepare an ice bath by filling a medium bowl with cold water and the 2 cups of ice cubes.
-
5
Once the 12 minutes are up, use a slotted spoon to transfer the eggs into the ice bath. Let them chill completely for 10 minutes to stop the cooking process.
-
6
Gently crack the eggshells all over by tapping them on the counter. Peel the eggs under cool running water, which helps the shell slip off the membrane.
-
7
Pat the peeled eggs dry with a paper towel. Using a sharp, damp knife, slice each egg in half lengthwise.
-
8
Carefully remove the yolks and place them into a small mixing bowl. Arrange the empty whites on a serving platter or an egg tray.
-
9
Using a fork or a potato masher, crush the yolks until they turn into fine, uniform crumbles with no large lumps remaining.
-
10
Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Mix vigorously until the texture is silky and smooth.
-
11
Fold in the finely minced cornichons and the sugar (if using) until just combined.
-
12
For a professional look, transfer the yolk mixture into a piping bag fitted with a large star tip. Alternatively, use a plastic sandwich bag with the corner snipped off.
-
13
Pipe the filling generously into the hollow of each egg white, mounding it slightly above the rim.
-
14
Dust the tops lightly with smoked paprika and sprinkle with snipped chives and bacon bits if desired.
💡 Chef's Tips
For the smoothest filling, pass the dry yolks through a fine-mesh sieve before adding wet ingredients. If your filling is too stiff, add an extra teaspoon of mayonnaise or a splash of heavy cream. Always use a damp knife to cut the eggs to prevent the yolk from sticking and tearing the white. Prepare the filling and the whites up to 24 hours in advance, but store them separately and assemble just before serving to keep them fresh. Avoid 'super fresh' eggs if possible; eggs that have been in your fridge for a week are much easier to peel after boiling.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Prosecco to cut through the richness of the yolk. Serve as part of a classic Southern brunch alongside gluten-free cheese grits and honey-glazed ham. Arrange on a bed of fresh watercress or microgreens for a vibrant, elegant presentation. These make an excellent protein-packed snack alongside pickled red onions and sharp cheddar cheese slices.