Deviled Eggs Recipe

Make quick pickled onions

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1 cup apple cider vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt. Bring just to a simmer to dissolve sugar and salt, then pour hot brine over the onions. Press onions down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferred 1 hour) before using.

Hard-cook the eggs

Place 12 large eggs in a single layer in a medium pot and add cold water to cover by about 1 inch. Bring water to a rolling boil over high heat. As soon as it reaches a boil, cover the pot, remove from heat, and let sit 12 minutes. Meanwhile prepare an ice bath (large bowl with ice and water). After 12 minutes transfer eggs to the ice bath and chill 5–10 minutes to stop cooking and make peeling easier.

Peel and halve

Crack and peel the eggs under running water or in the ice bath. Pat eggs dry and slice each egg lengthwise. Gently remove yolks and place yolks in a medium mixing bowl; set whites on a serving platter.

Prepare yolk filling

Mash the 12 yolks with a fork until mostly smooth. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon granulated sugar, 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Stir or whip with a fork or small whisk until creamy and smooth. Taste and adjust seasoning — add small pinches of salt, pepper, or more mustard to preference.

Fill the egg whites

Transfer filling to a piping bag fitted with a large round or star tip (or use a zip-top bag with the corner snipped). Pipe or spoon an even amount of yolk mixture into each egg white half, mounding slightly. There should be enough to generously fill 24 halves.

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and a wire rack if available. Arrange 6 slices of bacon on the rack (or directly on foil). Bake 12–18 minutes until crisp to desired doneness. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces.

Assemble and finish

Top each filled deviled egg half with a small pinch of crumbled bacon and about 1/2 teaspoon of quick-pickled red onion. Sprinkle everything bagel seasoning over the eggs (about 1/4 teaspoon per egg half distributed) and finish with a light dusting of smoked paprika if using and a sprinkle of sliced chives. Serve immediately or refrigerate covered up to 24 hours (add bagel seasoning and chives just before serving for best texture).