1 Equal volume of cold cooked chicken or veal, finely chopped (approximately 1/2 cup / 75 g, depending on yolk yield)
1 Melted unsalted butter or mayonnaise, to moisten (approximately 1-2 tbsp / 15-30 ml)
1 Salt, to taste
1 Black pepper, to taste
1 Fresh lemon juice, to taste
1 Dry mustard or prepared mustard, to taste
1 Cayenne pepper, to taste
Instructions
1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch (2.5 cm), and bring to a full boil over medium-high heat. Remove from heat, cover, and let stand 10-12 minutes. Transfer to an ice bath for 5 minutes, until shells feel cool to the touch and eggs are fully set.
2. Peel the eggs and cut each in half crosswise (not lengthwise, yielding two cup-shaped halves per egg). Carefully remove the yolks and set the whites aside in matched pairs so each egg can be reassembled.
3. Place the yolks in a bowl and mash thoroughly with a fork until no large lumps remain — the mixture should be a fine, uniform crumble.
4. Measure the mashed yolks by volume, then add an equal volume of finely chopped cold cooked chicken or veal. (For 6 eggs, this is approximately 1/2 cup / 75 g of meat.) Stir to combine.
5. Moisten the mixture: add melted unsalted butter or mayonnaise, 1 teaspoon (5 ml) at a time, mixing after each addition, until the filling holds its shape when pressed but is not stiff or dry.
6. Season to taste with salt, black pepper, a small squeeze of lemon juice, mustard, and a pinch of cayenne. Taste after each addition; the filling should be savory, lightly sharp, and faintly warm from the cayenne.
7. Shape and refill: mound or pipe the filling back into each egg white half, forming a rounded dome above the rim. Re-pair any whites that came from the same egg for a neat presentation. Serve immediately at room temperature, or refrigerate uncovered for up to 30 minutes before serving.
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