Deviled Eggs Recipe

Name: Brine Seafood & Raw Bars Deviled Eggs Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 12 large eggs; 4 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp white wine vinegar; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 3 tbsp freshly grated Parmesan cheese; 1 tsp high-quality truffle oil; 2 tbsp finely chopped fresh chives; 1 tsp optional: grated black truffle or truffle salt; 1 tsp smoked sweet paprika or regular paprika; 1 tbsp extra grated Parmesan; 1 tbsp extra chopped chives

Inspired by Brine Seafood & Raw Bar

Time1h

Serves6

(gf) Truffle/ Parmesan

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Ingredients

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Eggs & filling base

12 Large eggs

4 tbsp Mayonnaise

1 tsp Dijon mustard

1 tsp white wine vinegar

1 tsp fine sea salt

1 tsp freshly ground black pepper

Truffle-Parmesan flavoring

3 tbsp Freshly grated Parmesan cheese

1 tsp high-quality truffle oil

2 tbsp finely chopped fresh chives

1 tsp optional: grated black truffle or truffle salt

Garnish

1 tsp smoked sweet paprika or regular paprika

1 tbsp extra grated Parmesan

1 tbsp extra chopped chives

Method

Cook & cool eggs

Hard-boil eggs

Place 12 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to a rolling boil over medium-high heat. As soon as water boils, cover the pan, remove from heat, and let sit for 10–12 minutes for fully set, creamy yolks. (If you prefer very firm yolks, extend to 13 minutes.)

After the time, transfer eggs to an ice bath (bowl of ice water) to stop cooking and cool completely, about 10 minutes. This also makes peeling easier.

Gently crack and peel eggs. Rinse briefly to remove shell fragments and pat dry with paper towel.

Prepare filling

Halve eggs

Slice each peeled egg lengthwise with a sharp knife and carefully remove yolks into a medium mixing bowl. Arrange white halves on a serving platter or tray, hollow side up.

Mash yolks

Using a fork, mash the yolks until mostly smooth with no large lumps.

Combine base ingredients

To the mashed yolks add 4 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Mix thoroughly until smooth and creamy.

Add Parmesan & truffle

Fold in 3 tbsp freshly grated Parmesan, 1 tsp truffle oil, and 2 tbsp finely chopped chives. If using, add 1 tsp grated black truffle or a pinch of truffle salt instead of or in addition to truffle oil. Taste and adjust seasoning — add more salt, pepper, or a few drops more truffle oil if desired.

Assemble & garnish

Fill egg whites

Transfer the yolk mixture to a piping bag fitted with a large round or star tip (or use a small spoon). Pipe or spoon the mixture into the cavity of each egg white, mounding slightly for an attractive presentation.

Finish garnishes

Lightly dust the filled eggs with 1 tsp smoked or regular paprika. Sprinkle the tops with 1 tbsp extra grated Parmesan and the remaining 1 tbsp chopped chives. If you used truffle oil sparingly, finish with a very light drizzle (a few drops) of truffle oil over the assembled eggs for extra aroma.

Cover and chill for at least 30 minutes to allow flavors to meld. Serve chilled or at cool room temperature within 2 hours. Keep refrigerated if holding longer; consume within 24 hours for best texture and flavor.