Espresso and Lime

0 Place a dozen eggs into a large pot and add enough cool water to cover the eggs by about an inch
1 Place the pot over medium high heat and bring the water to a rolling boil
2 As soon as the water begins to boil, cover the pot and turn off the heat (leave the pot on the burner)
3 Set a timer for 10 minutes
4 After 10 minutes, drain the eggs and transfer them into an ice bath
5 Let them sit in the ice bath for 15 minutes to cool
6 While the eggs cool, combine 1/3 cup of mayonnaise, 1 tablespoon of softened butter, 1 tablespoon of dijon mustard, 1 tablespoon of fresh lemon juice or pickle juice, 1 teaspoon of honey (or sugar), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a small dish and set aside for now
7 Once the eggs have cooled, remove the shells
8 Slice the eggs in half length wise (photos above)
9 Separate the yolks and whites
10 Add the yolks into the bowl with the filling and mix until smooth and fully combined
11 Place the whites cut side up on a plate
12 Transfer the filling into a piping bag with a large round or star tip (optional)
13 Fill each white with filling and garnish with a sprinkling of paprika and some finely chopped herbs
14 Serve immediately or store in an airtight container in the refrigerator until ready to serve