Deviled Eggs Recipe

Hard-boil the eggs

Place 12 large eggs in a single layer in a medium-large saucepan. Add cold water to cover eggs by about 1 inch (2.5 cm). Bring water to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit undisturbed for 11 minutes for fully set yolks. (If at altitude or for slightly firmer yolks add 1–2 minutes.)

Cool and peel

Immediately transfer eggs to an ice bath (bowl of ice water) and cool at least 8 minutes to stop cooking and make peeling easier. Gently tap and roll eggs to crack shells, then peel under running cold water. Pat eggs dry with paper towels.

Halve and remove yolks

Using a sharp knife, slice each egg lengthwise. Gently lift out yolks and place yolks in a medium mixing bowl. Arrange egg white halves on a serving platter or tray, cut side up.

Make the filling

Mash egg yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon white wine vinegar, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir until smooth and creamy. For a silkier filling, use a small food processor or whisk vigorously. If using relish or crumbled bacon, fold in up to 2 tablespoons now, adjusting to taste.

Adjust seasoning & texture

Taste filling and adjust seasoning: add more salt, pepper, vinegar, or mustard as needed. If the mixture seems too thick for piping, add 1–2 teaspoons of milk or additional mayonnaise to reach desired consistency.

Fill the whites

Transfer yolk filling to a pastry bag fitted with a medium round or star tip, or use a resealable plastic bag with a corner snipped. Pipe or spoon the filling into each egg white half, mounding slightly to create an attractive dome. Alternatively, use a small spoon to dollop the mixture.

Garnish and finish

Lightly dust the filled eggs with 1 teaspoon paprika or smoked paprika. Sprinkle chopped chives and any extra crumbled bacon on top, if using. Refrigerate at least 20 minutes before serving to let flavors meld; keep chilled until serving.

Serve deviled eggs chilled on a platter. They can be made up to 24 hours ahead; store covered in the refrigerator. For longer storage, store filling separate from whites for up to 2 days and assemble shortly before serving. Discard any leftovers after 3–4 days.