Deviled Eggs Recipe

Prepare and cook eggs

Place 12 large eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by about 1 inch (use about 2 cups for a small pan; increase as needed). Add 1 tsp salt. Bring water to a rolling boil over medium-high heat.

Simmer and rest

Once boiling, cover the pot with a tight-fitting lid, remove from heat, and let sit for 10–12 minutes for fully set, creamy yolks (10 minutes yields slightly more tender yolks; 12 minutes yields fully set yolks).

Ice bath

Meanwhile, prepare an ice bath by filling a large bowl with about 4 cups cold water and ice. After the rest time, carefully transfer eggs to the ice bath with a slotted spoon and chill for at least 10 minutes to stop cooking and make peeling easier.

Peel eggs

Gently crack eggs all over and peel under running cold water to remove shells. Pat eggs dry with paper towels.

Halve eggs and collect yolks

Slice each peeled egg lengthwise and gently transfer yolks to a medium bowl. Arrange egg white halves on a serving platter or in a deviled egg tray, cut side up.

Mash yolks

Using a fork or a small ricer, mash the yolks until very smooth, breaking up any lumps.

Mix filling

Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp yellow mustard, 1 tsp apple cider vinegar, 1 tsp granulated sugar, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika to the mashed yolks. Stir thoroughly until completely smooth and creamy. Taste and adjust seasoning: add more salt, pepper, or a touch more vinegar or mustard if desired.

Fold in chives

Fold in 2 tbs finely chopped fresh chives, reserving a pinch for garnish.

Pipe or spoon filling

Transfer the yolk mixture to a piping bag fitted with a large star tip or a resealable bag with the corner snipped. Pipe a generous swirl of filling into each egg white half. Alternatively, use a spoon to mound the filling neatly into each cavity.

Finish and serve

Lightly dust each deviled egg with the reserved 1 tsp smoked paprika. Sprinkle the remaining finely chopped chives or parsley over the eggs. If using, crumble 2 slices of cooked crispy bacon and scatter small bits on top of a few eggs for extra flavor. Chill the assembled deviled eggs for at least 15 minutes to set, or serve immediately at cool room temperature.

Store leftovers covered in the refrigerator for up to 2 days. Do not freeze.