Bring a medium pot of water to a boil. Once boiling, gently lower the eggs into the boiling water using a slotted spoon or tongs. Boil the eggs for 9 minutes.
While the eggs are boiling, make an ice bath. Place 2 cups of ice in a bowl large enough to fit all of the eggs and cover the ice with water until just submerged. Do not add too much water.
When the 9 minutes is up, pull the eggs out of the water and immediately submerge them in the ice bath. Allow the eggs to cool in the ice bath for at least 10 minutes, up to 30. Make sure the eggs are completely cooled before making the devilled eggs. If all the ice melts, go ahead and add some more.
Peel your eggs, cut in half and separate the yolks from the whites.
In your food processor, place the yolks, mayo, mustard, oil and salt. Blend until a smooth paste forms, should take less than a minute.
Scoop out the yolk mixture into a piping bag fitted with your piping tip of choice (I used a star tip) and pipe a dallop of yolk into the center of each egg white.
Garnish with fresh herbs or paprika and enjoy!
