Deviled Eggs Recipe

Hard-boil the eggs

Place 12 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to a bowl of ice water and chill at least 10 minutes to stop cooking and make peeling easier.

Peel and halve

Crack and peel the chilled eggs. Slice each egg lengthwise and gently remove yolks into a medium mixing bowl. Arrange whites on a serving platter or tray, cut-side up.

Make the yolk filling

Mash the yolks with a fork until smooth. Add 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp granulated sugar, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Combine until smooth and creamy. Taste and adjust seasoning (salt, pepper, or a little more vinegar) as needed. If filling is too stiff, add up to 1 tbsp more mayonnaise.

Pipe or spoon filling

Transfer the filling to a pastry bag fitted with a large star or round tip, or use a zip-top bag with a corner snipped. Pipe or spoon the yolk mixture into the egg white halves, dividing evenly among 24 halves.

Prepare and bake bacon

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and set an oven rack on the foil. Lay 8 slices of thick-cut bacon in a single layer. Sprinkle 2 tbsp brown sugar evenly over the bacon and grind 1 tsp black pepper across the slices. Bake for 12–18 minutes, checking after 10 minutes, until bacon is crisp and caramelized at edges. Remove from oven and transfer to a wire rack set over paper towels to drain and cool. Once cool, chop into small 1/4–1/2 inch pieces.

Toast and spice the pecans

Heat a small skillet over medium heat and add 1 tsp unsalted butter. Once melted, add 1 cup raw pecan halves, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp ground cayenne, and 1 tsp fine sea salt. Stir constantly for 3–5 minutes until sugar melts and coatings become fragrant and pecans are toasted. Spread the pecans onto parchment to cool. Once cool, coarsely chop pecans if desired.

Top deviled eggs

Sprinkle a small amount (about 1/2 tsp) of chopped sugar-cured bacon onto each filled egg half (reserve some bacon for scattering). Sprinkle crushed spiced pecans lightly over the eggs — about 1/2 tsp pecans per egg half. Dust with a pinch of smoked paprika for color and flavor.

Finish and serve

Chop 2 tbsp fresh chives and sprinkle over the platter. Arrange finished deviled eggs on a chilled tray if possible and serve within 2 hours for best texture. Store leftovers covered in refrigerator up to 2 days (keep pecans and bacon separately to preserve crunch, re-top before serving).