Deviled Eggs Recipe

Eggs & Filling

1. 1

   Hard-boil the eggs

   Place 8 large eggs in a single layer in a medium saucepan. Add enough cold water to cover eggs by about 1 inch (2.5 cm). Put the pan over high heat and bring to a rolling boil. Once boiling, cover the pan with a lid, remove from heat, and let sit undisturbed for 10 minutes for fully set yolks.

2. 2

   Shock and peel

   After 10 minutes, transfer eggs to a bowl of ice water or run under cold water until thoroughly cooled (about 5 minutes). This stops cooking and makes peeling easier. Gently crack shells and peel each egg, rinsing off shell bits. Pat eggs dry with paper towel.

3. 3

   Prepare yolk mixture

   Slice each peeled egg lengthwise and carefully remove yolks into a medium mixing bowl. Arrange the emptied whites on a serving platter. Use a fork to break yolks into fine crumbs. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp yellow mustard, 1 tsp white vinegar, 1 tsp salt, and 1 tsp black pepper to the yolks. Mix until smooth and creamy; if needed, add an extra 1/2 tbs mayonnaise to reach desired consistency.

4. 4

   Fill egg whites

   Spoon or pipe the yolk mixture back into the egg white halves. To pipe, transfer mixture to a small zip-top bag, snip one corner, and squeeze into whites for neater presentation.

5. 5

   Garnish and serve

   Lightly dust filled eggs with 1 tsp paprika and sprinkle with 1 tbs finely sliced chives if using. Chill for at least 15 minutes to meld flavors, or serve immediately at room temperature. Keep refrigerated and consume within 2 days.