Deviled Eggs Recipe

Hard-boil eggs (stovetop)

Place 12 large eggs in a single layer in a large pot and add cold water to cover the eggs by about 1 inch. Bring the water to a rolling boil over high heat. Once boiling, cover the pot with a lid, remove from heat, and let sit for 11 minutes for fully set yolks. Meanwhile, prepare an ice bath by filling a large bowl with 4 cups of cold water and ice (or very cold water). After 11 minutes, carefully transfer the eggs to the ice bath using a slotted spoon and let chill for at least 10 minutes to stop cooking and make peeling easier.

Gently crack and peel the chilled eggs under running water to help remove shells cleanly. Pat eggs dry with paper towels.

Prepare yolks

Slice each peeled egg lengthwise and carefully remove yolks into a medium mixing bowl. Place the empty egg white halves on a serving tray and set aside.

Make creamy filling

Using a fork or a small whisk, break up the yolks until crumbly. Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp yellow mustard, 1 tsp white vinegar, 1 tsp granulated sugar, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce (if using). Mix vigorously until smooth. For an even smoother texture, press the mixture through a fine-mesh sieve with the back of a spoon or use a small food processor or immersion blender for 10–15 seconds. Taste and adjust seasoning (add more salt, pepper, or a splash of vinegar or hot sauce) to achieve a balanced creamy, tangy flavor.

Transfer the filling to a piping bag fitted with a large round or star tip, or to a zip-top bag with the corner snipped (about 1/2").

Pipe or spoon the filling into the cavity of each egg white half, mounding slightly for an attractive presentation. Wipe any spills from the whites with a damp paper towel.

Lightly dust the filled eggs with 1 tsp smoked or sweet paprika for color and a subtle smoky note.

Sprinkle 1 tbs finely sliced fresh chives over the eggs for a fresh oniony finish.

Cover and chill the deviled eggs for at least 30 minutes to let flavors meld before serving. Serve chilled or at cool room temperature within 2 hours; refrigerate leftovers within 2 hours and consume within 3 days.