Deviled Eggs Recipe

Eggs & Filling

1. 1

   Hard boil eggs

   Place 12 large eggs in a single layer in a large saucepan. Add cold water to cover the eggs by about 1 inch (2.5 cm). Bring the water to a rolling boil over high heat. Once boiling, cover the pan with a lid, remove from heat, and let sit for 10–12 minutes for fully set yolks. (For slightly creamier yolks, use 9–10 minutes.)

2. 2

   Shock and peel

   Drain the hot water and immediately transfer eggs to a bowl of ice water. Let sit at least 10 minutes to stop cooking and make peeling easier. Gently crack shells and peel under running water, taking care to keep whites intact. Pat eggs dry with paper towels.

3. 3

   Prepare yolk mixture

   Slice each egg lengthwise and carefully remove yolks into a medium mixing bowl; place whites on a serving tray. Using a fork or a small whisk, mash the yolks until crumbly and smooth. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and (if using) 1 teaspoon granulated sugar and 1 teaspoon hot sauce. Stir until thoroughly combined and smooth. Taste and adjust seasoning—add more salt, pepper, or mustard if desired.

4. 4

   Fill egg whites

   Transfer the yolk mixture to a piping bag fitted with a large star or round tip, or use a small spoon. Pipe or spoon the filling into the halved egg whites, mounding slightly for an attractive presentation. Smooth or swirl the top as desired.

5. 5

   Garnish and chill

   Lightly dust the filled eggs with 1 teaspoon paprika. Sprinkle 2 tablespoons finely sliced chives over the eggs if desired. Cover and refrigerate for at least 30 minutes to let flavors meld. Keep chilled until ready to serve.

6. 6

   Serve

   Arrange deviled eggs on a platter and serve chilled. Leftovers can be stored covered in the refrigerator for up to 3 days.