One bite is worth a million bucks, y’all. Ingredients - 6 large eggs - 2 Tbsp. unsalted butter, softened - 2 Tbsp. mayonnaise - 1 tsp. Dijon mustard - 1 tsp. finely chopped fresh chives, plus more for garnish - 1 cornichon, finely chopped (about 1 tsp.), plus 1 tsp. cornichon juice from jar - 1/4 tsp. kosher salt - 1/4 tsp. smoked paprika, plus more for garnish - 1/4 tsp. black pepper Directions 1. Fill a medium pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes. 2. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set aside. 3. Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes. 4. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shells. Peel eggs under cold running water. 5. Cut eggs in half lengthwi...