Ingredients:

  • 12 Large Grade A Eggs
  • 0.5 cup Avocado Oil Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Fine Sea Salt
  • 0.25 tsp White Pepper
  • 4 strips Thick-cut Candied Bacon, crumbled
  • 2 oz Smoked Salmon, ribbons
  • 2 tbsp Pickled Red Onions
  • 1 tbsp Everything Bagel Seasoning
  • 1 tbsp Capers
  • 1 Persian Cucumber, sliced into rounds
  • 2 Watermelon Radishes, thinly sliced
  • 1 tbsp Fresh Chives, minced

Instructions:

  1. Place a steamer basket in a large pot with an inch of water. Bring to a boil, then carefully place 12 eggs in the basket. Cover and steam for exactly 12 minutes.
  2. Immediately transfer eggs to a large ice bath. Allow them to shock for at least 10 minutes to ensure easy peeling and stop the cooking process.
  3. Gently crack and peel the eggs. Slice each egg lengthwise and remove the yolks into a small bowl.
  4. Press the egg yolks through a fine-mesh sieve to create a fine powder. Whisk in the avocado oil mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and white pepper until a velvety mousse forms.
  5. Transfer the yolk mixture to a piping bag fitted with a large star tip. Place the egg whites and the yolk filling in the refrigerator to chill and firm up for 1 hour.
  6. Pipe the chilled yolk mousse into the egg white halves. Arrange the eggs on a wooden board using microgreens or cucumber rounds as 'anchors' to prevent sliding.
  7. Surround the eggs with bowls containing the candied bacon, smoked salmon, pickled onions, seasonings, and fresh herbs to create the interactive topping bar.