Codfish Deviled Eggs

Ingredients

• 12 large eggs
• 7 tablespoons mayonnaise
• 1 tsp yellow mustard
• Salt, to taste
• Black pepper, to taste
• Pinch of paprika
• Codfish Bulljaw (salted dried cod), prepared and flaked, enough to top 24 egg halves
• Fresh chives, chopped, for garnish
• Crushed black pepper, for garnish

Before you cook

• Set out all ingredients so they are ready to use.
• If using salted codfish, rinse it thoroughly under cold water and soak in fresh water for at least 30 minutes to reduce saltiness, then drain, boil until tender, and flake into small pieces. Set aside.

Steps

1. Place the 12 eggs in a single layer in a large saucepan and cover with cold water by about 1 inch.
2. Bring the water to a full boil over high heat, then reduce to a gentle boil and cook the eggs for 15 minutes.
3. Turn off the heat and let the eggs sit undisturbed in the hot water for an additional 5 minutes.
4. Transfer the eggs to a bowl of ice water or run them under cold running water for 3–5 minutes to stop the cooking and make peeling easier.
5. Let the eggs rest at room temperature until fully cooled, about 10 minutes.
6. Gently peel each egg, removing all shell and membrane. Rinse each peeled egg under cool water if needed.
7. Slice each egg in half lengthwise with a sharp knife. Carefully pop the yolks out into a medium mixing bowl, and arrange the egg white halves on a serving platter.
8. Using a fork, mash the egg yolks thoroughly until no large lumps remain and the texture is fine and crumbly.
9. Add the mayonnaise, mustard, a pinch of paprika, salt, and black pepper to the mashed yolks. Stir everything together until the mixture is smooth, creamy, and well combined. Taste and adjust seasoning as needed.
10. Transfer the yolk mixture into a piping bag fitted with a star or round tip, or into a zip-lock plastic bag with one corner snipped off.
11. Pipe the yolk mixture evenly into each egg white half, filling generously so the mixture mounds slightly above the surface.
12. Place a small amount of the prepared flaked codfish on top of each filled egg half, toward the wider end.
13. Garnish each egg with a pinch of crushed black pepper and a sprinkle of freshly chopped chives.
14. Serve immediately or refrigerate uncovered for up to 1 hour before serving.