Hard-Boiling The Eggs

• Place the eggs in a large pot and cover cold water by 2 inches. Bring to a boil and then cover with a lid and turn off the heat. It is very important to start with cold water.

  Set a timer for 12 minutes ⏲️
• Once the timer goes off, remove the eggs from the hot water and move them to an ice bath. Shock the eggs in the cold water for 5 minutes, or longer. Five minutes is the minimum. The shocking process makes it easier to peel the eggs shell off.
• Next, remove the eggshells. Do this under running cool water. Allowing the weight of the water to help the egg peel be removed.
• The Filling: Slice the eggs in half lengthwise. Carefully remove the egg yolks and place them into a large mixing bowl. Using the back of a spoon, smash the yolks with mayonnaise and salt.

  Take the shallot and mince it into small pieces.

  Tip: If the shallot has any green close to the middle, remove it as it is bitter.
• Combine Ingredients:

  Mix together with the egg yolks/mayo plus

  1 ½ teaspoon Dijon Mustard

  3 teaspoons Shallots / minced

  3 Gherkins Pickles / Finely Chopped - sweet pickles work really well

  2 teaspoons White Sugar - Helps balance the ingredients

  ¾ teaspoons Apple Cider Vinegar

  2 teaspoons Fresh Chives (optional) sliced thin - save some for garnish

  ½ teaspoons Sea Salt

  ¼ teaspoons White Pepper
• Presentation: Use a piping bag with a star tip inserted. The fluted edges on the star tip will give a beautiful presentation.

  Or, I like using a ziplock plastic bag. Cut a small piece off of the lower corner and place a star tip into the corner.

  Or you could use a spoon to fill.
• Fill each egg white half and be generous, fill over the top of the egg side. To the point, you're not making a mess.
• Garnish: Use a sprinkle of paprika and chives. Cut the chives into small coins.
• Place the deviled eggs into the refrigerator for at least 30 minutes to set up/ firm up. The texture will be so much better.