Ingredients:

  • 6 Large Pasture-Raised Eggs
  • 1 tbsp Distilled White Vinegar
  • 2 cups Ice Cubes
  • 2 tbsp Avocado Oil Mayonnaise
  • 2 tbsp Plain Non-Fat Greek Yogurt
  • 1 tsp Dijon Mustard
  • 0.5 tsp Apple Cider Vinegar
  • 1 pinch Smoked Paprika
  • 1 tsp fresh chives, finely minced
  • 1 pinch Maldon Sea Salt Flakes

Instructions:

  1. Bring 1 inch of water to a boil in a saucepan. Place the eggs in a steamer basket, cover, and steam for exactly 12 minutes. Immediately transfer the eggs into an ice bath for 10 minutes to stop the cooking and loosen the membrane.
  2. Gently crack the shells and peel the eggs under cool running water. Slice each egg lengthwise with a sharp knife, wiping the blade between cuts to maintain clean edges.
  3. Remove the yolks and press them through a fine-mesh sieve into a mixing bowl using the back of a spoon to create a fine, sandy texture.
  4. Whisk the avocado oil mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar into the yolks until the mixture is smooth, light, and aerated.
  5. Transfer the yolk mixture to a piping bag fitted with a star tip. Pipe the filling into the egg white cavities. Garnish with smoked paprika, minced chives, and Maldon sea salt flakes.