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 medium-high heat. Once boiling, reduce heat to maintain a simmer and cook for 10 minutes for fully set yolks.

Shock and peel

Immediately transfer the eggs to a bowl of ice water and chill for at least 10 minutes to stop cooking. Gently crack shells all over and peel under running water to remove membrane. Pat eggs dry with a paper towel.

Halve and separate

Using a sharp knife, carefully halve each egg lengthwise. Gently remove yolks and place yolks in a medium mixing bowl; arrange egg white halves on a serving platter or baking sheet to keep upright.

Prepare roasted garlic (if not pre-made)

If you don’t have pre-roasted garlic, roast one head: preheat oven to 400°F (200°C). Cut the top off to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft. Squeeze out two cloves and mash into a paste.

Make the filling

To the bowl with the reserved yolks, add 3 tbsp mayonnaise, 2 tbsp mashed roasted garlic, 3 tbsp grated Parmesan, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp hot sauce, 1 tsp salt, and 1 tsp freshly ground black pepper. Using a fork or small whisk, mash and mix until very smooth. Adjust seasoning: add more salt, pepper, or vinegar to taste. If mixture is too stiff, thin with up to 1 tsp olive oil or a little more mayonnaise.

Pipe or spoon filling

Transfer the filling to a piping bag fitted with a star tip or use a plastic bag with the corner snipped. Pipe a generous swirl of filling into each egg white half. Alternatively, use a small spoon to mound the filling.

Lightly dust the filled deviled eggs with 1 tsp smoked paprika, sprinkle with 2 tbsp extra grated Parmesan, and scatter the finely sliced fresh chives over the platter. Optionally add an extra tiny drizzle of olive oil over the eggs for sheen.

Chill for at least 20 minutes to meld flavors, then serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 2 days.