📖 Instructions

1. First, let's get those eggs cooking! Place 6 large eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. This will result in perfectly cooked eggs, not too hard, not too soft—just right. After 10 minutes, drain the hot water and immediately run cold water over the eggs to stop the cooking process. Once cool enough to handle, gently tap the eggs all over to create small cracks in the shells. This helps with peeling later.
2. Now for the peeling part! This can be tricky, but with a little patience you'll be fine. Start by gently peeling under the larger end of the egg. Once you've started, try to peel in one continuous motion, so it's less likely to tear and more likely to result in a beautiful egg. If you encounter any sticking, submerge the egg in cool water again for a few moments. If they're still stubborn, you may need to cut a slit down the side of the egg. Don't worry if a few eggs aren't perfect; we're all about rustic charm in the kitchen!
3. Once all those eggs are peeled (Yay!), carefully slice them in half lengthwise. Gently remove the yolks and place them in a small bowl, while carefully setting aside the egg whites. Mashed yolks are about to become something amazing!
4. In that bowl with the yolks, add 1/4 cup of mascarpone cheese, 2 tablespoons of strong brewed coffee, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Use a fork, or even better a potato masher, to completely mash up the yolks. The goal here is to get a perfectly smooth, creamy mixture—no chunks allowed!
5. Now the fun part starts! Add your coffee mixture to a piping bag fitted with a large round tip. If you don't have a piping bag, don't fret! A zip lock bag with one corner snipped works just as well. But, a piping bag is definitely much nicer for neat fillings!
6. Carefully fill each egg white half with the coffee-mascarpone mixture. If you find that your mix is a bit too thick, just add a teaspoon of milk at a time until it's easier to pipe. You want to fully fill each egg white half but not overflow it--so be sure to be patient!
7. For that extra tiramisu touch, dust the tops of the filled deviled eggs generously with unsweetened cocoa powder. A fine-mesh sieve really helps to create a nice even dusting. You could even add a tiny sprinkle of espresso powder for an even more intense coffee flavour.
8. Before serving, chill the eggs in the refrigerator for at least 30 minutes. This allows the flavors to meld together, creating a truly delicious bite. I love to leave mine in there for up to two hours... if I can resist eating them all first! :)
9. Finally, garnish with a mini chocolate shaving or a few coffee beans if you're feeling extra fancy! Arrange them on a platter and serve. Enjoy your delicious and surprisingly sophisticated Tiramisu Deviled Eggs!