Cook the eggs about 10 minutes from the boil and cool in cold water, peel, halve and scoop the yolks into a bowl.
| # | What to do | How long |
|---|---|---|
| 1 | Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm | 5 min |
| 2 | Gently lower the eggs into it with a spoon | — |
| 3 | Turn down the heat slightly and simmer 10–11 minutes | 10 min |
| 4 | Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end. Halve each egg lengthwise | 8 min |
| 5 | Carefully scoop the yolks from the egg halves into a bowl | — |
| 6 | Crumble the yolks with a fork and mix with the mayonnaise, salt and black pepper into a smooth paste, and taste | 1 min |
| 7 | Transfer the paste to a piping bag and fill each egg half | 1 min |
| 8 | Chill and serve cold | 1 min |
The full recipe: Deviled Eggs →
