Deviled Egg Recipe

Deviled Eggs

1. 1

   Boil and cool eggs

   Place the eggs in a single layer in a saucepan; cover with cold water. Bring to a boil, then simmer 9–10 minutes. Transfer to an ice bath to cool quickly, then peel.

2. 2

   Separate yolks and whites

   Gently slice the eggs in half lengthwise and remove the yolks to a bowl; transfer the whites to a serving platter.

3. 3

   Make the filling

   Mash yolks until smooth. Stir in Russian dressing until creamy. Fold in finely minced shallot. Season with salt and pepper to taste.

4. 4

   Adjust consistency

   If the filling is too thick, whisk in a teaspoon of water or a little additional Russian dressing until scoopable.

5. 5

   Fill the egg whites

   Using a spoon or piping bag, scoop or pipe the filling into each hollow egg white half, dividing evenly.

6. 6

   Garnish and serve

   Dust with paprika and sprinkle with chopped chives. Chill for 10 minutes for best texture before serving.