A timeless appetizer elevated with a zesty kick from English mustard and a hint of Tabasco, finished with fresh chives and a dusting of paprika.

Servings: 8 servings (16 pieces)
Prep Time: 20 minutes
Cook Time: 15 minutes (for boiling and cooling eggs)

Ingredients

• 8 large eggs Large eggs
• 3 tablespoons mayonnaise Mayonnaise
• 1 teaspoon English mustard English mustard
• 3/4 teaspoon Maldon sea salt flakes Maldon sea salt flakes
• 1/4 teaspoon paprika, plus more for garnish Paprika
• 2 drops Tabasco sauce Tabasco sauce
• 1.5 teaspoons finely chopped chives Finely chopped chives
• 1 teaspoon extra virgin olive oil (optional, for drizzling) Extra virgin olive oil

Instructions

1. Place eggs in a single layer in a large saucepan and cover with cold water by at least an inch.
2. Bring water to a rolling boil over high heat. Once boiling, reduce heat to low, cover, and let sit for 12 minutes.
3. Immediately transfer eggs to a bowl of ice water and let cool completely for at least 10 minutes. This helps prevent a green ring around the yolk.
4. Carefully peel the cooled eggs. Slice each egg lengthwise in half and gently scoop out the yolks into a medium bowl. Place the egg white halves on a serving platter.
5. Mash the yolks with a fork until smooth. Add mayonnaise, English mustard, Maldon sea salt, 1/4 teaspoon paprika, and Tabasco to the mashed yolks. Mix well until creamy and thoroughly combined.
6. Stir in the finely chopped chives.
7. Spoon or pipe the yolk mixture back into the egg white halves.
8. Garnish with a sprinkle of paprika and an optional delicate drizzle of extra virgin olive oil. Serve immediately or refrigerate until ready to serve.