Deviled Eggs in 32 Minutes - Velvety Yolks

Instructions:

1. Fill a pot with enough water to cover the eggs by at least 2.5 cm (1 inch). Bring it to a rolling boil. Carefully lower 6 large eggs into the water using a slotted spoon to prevent cracking.
2. Set a timer for exactly 12 minutes. While the eggs cook, prepare a large bowl with ice and cold water. Once the timer beeps, move the eggs immediately into the ice bath. Cook 12 mins until the yolks are fully set and yolks are crumbly.
3. Let the eggs sit in the ice bath for at least 10 minutes. Crack the shells gently all over, then peel under the water or a slow running tap.
4. Slice each egg in half lengthwise. Pop the yolks into a fine mesh sieve over a bowl. Use the back of a spoon to push the yolks through. Process until you have a fine, fluffy yolk snow with no lumps.
5. Add 3 tbsp mayonnaise, 1 tsp Dijon, 1 tsp vinegar, salt, and pepper to the yolks. Mix with a spatula until the mixture is velvety and uniform. Fold in your deviled eggs ingredients until no streaks remain.
6. Transfer the mixture to a piping bag or a snipped zip top bag. Pipe the filling generously into the center of each egg white. Pipe until the filling sits about 1 cm above the rim of the white.
7. Dust with 1/2 tsp smoked paprika. The best way to do this is to hold the shaker high above the eggs for an even, light coating. Finish with a sprinkle of snipped chives.