Deviled Eggs Recipe

Hard-boil the eggs

Place 6 large eggs in a single layer in a saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring water to a rolling boil over high heat. Once boiling, cover the pan and remove from heat. Let sit, covered, for 10–12 minutes for fully set yolks.

Chill and peel

Immediately transfer eggs to an ice water bath and chill at least 10 minutes to stop cooking. Once cool, gently tap and roll each egg to crack the shell, then peel under running water to help remove shells cleanly. Pat eggs dry.

Prepare filling

Slice each egg in half lengthwise. Carefully lift yolks into a medium bowl and place whites on a serving tray. Mash the yolks with a fork until crumbly. Add 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp salt, and 1 tsp black pepper. Mix until very smooth; if mixture seems too thick, add up to 1 tsp water or more mayonnaise to reach a pipeable consistency. Taste and adjust seasoning; if desired, add 3 drops hot sauce and mix.

Fill the egg whites

Spoon the yolk mixture into a piping bag fitted with a large round or star tip (or use a plastic bag and snip a corner). Pipe the filling into the cavity of each egg white half, creating a neat mound.

Garnish and serve

Lightly dust the filled eggs with 1 tsp sweet paprika. Sprinkle the chopped chives or parsley over the top. Arrange on a platter and serve chilled. Optionally offer extra hot sauce on the side.

Keep deviled eggs refrigerated until ready to serve. They are best eaten within 24 hours of preparation. If preparing daily, store covered in a single layer or in a deviled egg tray to maintain shape.