Ingredients:

  • 12 Large Grade A Eggs
  • 2 Quarts Water
  • 4 Cups Ice Cubes
  • 0.5 Cup Avocado Oil Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Apple Cider Vinegar
  • 0.25 Teaspoon Fine Sea Salt
  • 0.25 Teaspoon Freshly Cracked Black Pepper
  • 0.5 Teaspoon Smoked Paprika
  • 3 Cups Boiling Water
  • 1 Tablespoon Distilled White Vinegar
  • 1 drop Gel Food Coloring

Instructions:

  1. Place 12 Large Grade A Eggs into a large saucepan and cover with 2 Quarts Water. Bring to a rolling boil over high heat.
  2. Once boiling, turn off the heat, cover the pot, and let it sit for exactly 12 minutes. Prepare a large bowl with 4 Cups Ice Cubes and cold water.
  3. Transfer the eggs to the ice bath and let them chill for 10 minutes until the shells feel ice cold to the touch. Crack the shells gently all over and peel under cool running water.
  4. If dyeing the whites, mix 3 Cups Boiling Water with 1 Tablespoon Distilled White Vinegar and 1 drop Gel Food Coloring. Submerge the peeled, halved egg whites for 2-5 minutes until the desired pastel shade is achieved.
  5. Remove the yolks and push them through a fine mesh sieve into a bowl. Add 0.5 Cup Avocado Oil Mayonnaise, 1 Tablespoon Dijon Mustard, 2 Teaspoons Apple Cider Vinegar, 0.25 Teaspoon Fine Sea Salt, and 0.25 Teaspoon Freshly Cracked Black Pepper.
  6. Whisk the mixture vigorously until it looks like a thick, glossy frosting. Spoon or pipe the mixture back into the whites.
  7. Dust the tops with 0.5 Teaspoon Smoked Paprika.
  8. Place the finished eggs in the fridge for at least 30 minutes. This allows the flavors to meld and the filling to firm up slightly for the best snap when you take a bite.