Heat Joule to 203°F. Pick a small pot and never add eggs until the water has heated all the way.

When your water is heated, slowly lower eggs into the pot. Set a timer for 15 minutes.

Make pickled onions (optional, for garnish).

Once eggs have cooked, set up an ice bath and immediately — and gently — transfer eggs from the pot to the ice bath. Allow to chill 30 minutes.

Working with one egg at a time, gently remove from the ice bath and crack the shell against your work surface. Give the egg a few rolls back and forth to loosen things up. Drop the egg carefully in the water again, and let it sit for a few seconds. Pick it up, and — again, gently — remove the shell. Transfer to a clean plate or bowl. Continue until all your eggs are peeled.

You can give these eggs the traditional look by slicing them down the middle the long way, or you can slice them through the center to create vertical egg cups. Both are great; do your thing. Carefully slice through each egg to create two equal halves (24 pieces total). As you work, transfer the yolks to a clean bowl.

Combine the cooked yolks with the rest of the goodies in the pitcher of a food processor, and whirl them together, stopping to check the texture as necessary.

When the mixture is good and creamy, scoop it into a piping bag and transfer to the fridge.

Arrange your egg whites on a serving platter. Carefully pipe filling into each one. Cover eggs and chill in the fridge until you are ready to serve.

Just before serving, use a fine-mesh strainer or your fingers to dust on the paprika. Garnish with a pickled onion or two. (You may want to wipe the pickling liquid from the onion first to make sure it doesn't sog up the situation.) Also, a couple sprigs of fresh herbs are always a nice bonus.