Deviled Eggs (4) Recipe

Hard-boil the eggs

Place 8 large eggs in a single layer in a saucepan and add enough cold water to cover by about 1 inch (2.5 cm). Bring the water to a gentle boil over medium-high heat. Once it reaches a rolling boil, cover the pan, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes for fully set yolks.

Shock and peel

Using a slotted spoon transfer the eggs to a bowl of ice water. Let cool at least 5 minutes to stop cooking and make peeling easier. Tap each egg gently on a hard surface and roll to crack the shell, then peel under running cold water. Pat eggs dry with paper towel.

Halve and remove yolks

Slice each peeled egg lengthwise with a sharp knife. Gently remove yolks and place the yolks in a medium bowl. Arrange the egg white halves on a serving platter, cut side up.

Make the filling

Mash the egg yolks with a fork until mostly smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon white wine vinegar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir until the mixture is creamy and smooth; taste and adjust seasoning (add more salt, pepper, or a little extra mayo if you prefer a looser filling).

Fill the whites

Transfer the yolk mixture into a pastry bag fitted with a large star tip or use a small spoon. Pipe or spoon the yolk filling into the center of each egg white half, creating a small mound. Smooth any peaks with the back of a spoon if desired.

Sprinkle the filled eggs evenly with 1 teaspoon smoked paprika for color and a hint of smoky flavor.

Scatter 1 tablespoon finely sliced chives over the eggs for freshness and color.

If using, crumble 2 tablespoons crispy cooked bacon and sprinkle over the eggs for a savory crunch.

Chill the deviled eggs in the refrigerator for at least 20 minutes before serving to allow flavors to meld. Serve chilled or at cool room temperature. Leftovers can be covered and refrigerated for up to 2 days.