- 6 eggs
- Pinch of sea salt
- ¼ cup mayonnaise
- ½ teaspoon Fallot Dijon Mustard (the Provençal Dijon would work
- 1 teaspoon fresh chives, finely chopped
Time: 45 minutes
Yield: 4 SERVINGS
- Place the eggs in a saucepan that will hold them in a single layer.
- Cover them with cold water, about 1 inch over the eggs.
- Add a pinch of salt.
- Bring to a boil over high heat. As soon as the water reaches a boil, remove the pot from the heat and cover it. Keep the eggs in the hot water for 15 minutes.
- While the eggs rest, prepare an ice bath by filling a mixing bowl with ice and cold water.
- After 15 minutes, remove the eggs from the hot water and plunge them into the ice water. Cool completely.
- Roll them on your work surface to crack them. Peel. Halve the eggs lengthwise.
- Gently scoop out the yolks. Set the whites on a serving dish.
- Put the yolks into a small mixing bowl. Mash the yolks with the back of a fork until smooth.
- Stir in the mayonnaise, mustard and the pimenton. Blend well.
- Fill the whites with the yolk mixture. You could pipe the filling with a bag fitted with a French or open star tube.
- Drizzle each egg with a teaspoon of Basque Pepper Vinegar.
- Finish with a pinch of pimenton, a few grains of fleur de sel and the chopped chives.