Ingredients:

  • 6 large eggs
  • 1/4 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp yellow mustard
  • 1 tsp sweet pickle juice
  • 1/8 tsp smoked paprika
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 quarts water
  • 2 cups ice cubes

Instructions:

  1. Bring 2 quarts of water to a rolling boil in a large saucepan. Carefully lower the cold eggs into the water using a slotted spoon. Reduce heat to a simmer and cook for exactly 12 minutes.
  2. While eggs cook, prepare an ice bath by combining 2 cups of ice and cold water in a large bowl. Once the timer ends, immediately transfer eggs to the ice bath for 15 minutes to stop the cooking process.
  3. Gently crack the eggshells and peel under cold running water. Slice the eggs in half lengthwise with a sharp, wet knife.
  4. Remove the yolks and press them through a fine-mesh sieve into a mixing bowl to ensure a smooth texture. Whisk in the mayonnaise, Dijon mustard, yellow mustard, and sweet pickle juice until creamy.
  5. Season the yolk mixture with smoked paprika, salt, and pepper. Transfer the filling to a piping bag fitted with a star tip and pipe the mixture into the egg white cavities. Dust with extra paprika before serving.