Jul 14 2026
Restaurants›Annette›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by Annette
Time30m
Serves6

[2 pc.] green tomato chow chow + paprika

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Ingredients

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Eggs

Filling

Method

Preparing the Eggs

  1. 1

    Boil the Eggs

    Place the large eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.

  2. 2

    Cool the Eggs

    After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. Once cooled, gently tap the eggs on a hard surface to crack the shells and peel them under running water.

Making the Filling

  1. 3

    Prepare the Egg Yolks

    Once the eggs are peeled, slice them in half lengthwise. Carefully remove the yolks and place them in a bowl, setting the egg whites aside.

  2. 4

    Mix the Filling

    To the bowl with the egg yolks, add mayonnaise, Dijon mustard, salt, black pepper, and green tomato chow chow. Mash the mixture with a fork until smooth and well combined.

Assembling the Deviled Eggs

  1. 5

    Fill the Egg Whites

    Using a spoon or a piping bag, carefully fill the hollowed-out egg whites with the yolk mixture until they are heaped over the top.

  2. 6

    Garnish and Serve

    Sprinkle paprika over the filled deviled eggs for garnish. Arrange them on a serving platter and serve immediately or refrigerate until ready to serve.

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