Ingredients:

  • 12 large eggs
  • 2 black tea bags
  • 1 tsp baking soda
  • 0.5 cup high-quality mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 bunch fresh chives

Instructions:

  1. Place 12 large eggs in a pot with 1 tsp baking soda and cover with cold water. Bring to a rolling boil, then remove from heat and cover for 12 minutes. Note: This carryover heat method prevents the rubbery texture caused by active boiling.
  2. Transfer eggs to an ice bath for 10 minutes until cold to the core. Gently crack the shells and peel under cold running water.
  3. Steep 2 black tea bags in 500 ml of boiling water for 5 minutes. Remove bags and let the liquid cool to room temperature.
  4. Submerge the peeled, whole eggs in the tea for 45 minutes. Remove and pat dry with a paper towel until the surface is matte and brown.
  5. Slice the eggs lengthwise and gently pop the yolks into a medium bowl. Note: Wipe your knife between every cut to keep the brown edges clean.
  6. Press the yolks through a fine mesh sieve using the back of a spoon until you have a fluffy, yellow 'snow.'
  7. Whisk in 0.5 cup mayo, 2 tsp Dijon, 1 tsp ACV, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, salt, and pepper until the mixture is velvety and holds a peak.
  8. Transfer the mixture to a piping bag and fill each 'football' white, mounding the center slightly higher than the edges.
  9. Cut chives into 1 inch pieces for the center lace and 0.5 inch pieces for the cross laces.
  10. Place one long chive piece down the center of the yolk, then lay 3-4 smaller pieces across it until it looks like a miniature football.