Devilled eggs
"Devilled eggs, the way I love them. Pretty classic! Except - don’t overcook the yolks, not too much mayo, and the filling must be smooth!..."
INGREDIENTS
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12 large eggs ((50-55g / 2 oz each in shell, fridge cold (Note 1))
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2 tsp Dijon mustard
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2 tsp Tabasco or other hot sauce
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1 tsp white wine vinegar
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2 tsp mayonnaise (, whole egg mayo preferred, or kewpie)
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1/4 heaped teaspoon cooking salt / kosher sale ((Note 3))
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50 g/ 3 tbsp cold unsalted butter (, cut into 1 cm / 0.2" cubes)
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Paprika (, regular/sweet, or smoked)
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1 tbsp chives (, finely chopped)
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