Deviled Eggs Recipe

Bring eggs to a boil

Place the 12 large eggs in a single layer in a saucepan. Add enough cold water to cover eggs by about 1 inch (use about 2 cups depending on pan size). Cover and bring to a gentle boil over medium-high heat.

Simmer then rest

As soon as water reaches a rolling boil, turn off heat, leave the pan on the hot burner, cover, and let eggs sit for 10–12 minutes for fully set yolks.

Shock in ice bath

While eggs sit, prepare an ice bath in a large bowl with about 2 cups ice and cold water. After 10–12 minutes, transfer eggs with a slotted spoon to the ice bath and let cool for at least 10 minutes to stop cooking and make peeling easier.

Gently tap each egg on the counter to crack the shell, then roll to loosen. Peel under running cold water to help remove small shell fragments. Pat peeled eggs dry with paper towels. Slice each egg lengthwise in half with a sharp knife. Carefully remove yolks and place yolks in a medium mixing bowl. Arrange whites on a serving platter or tray, hollow side up.

Mash the cooked yolks with a fork until mostly smooth. Add 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp yellow mustard, 1 tsp white wine vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar. Stir until creamy and fully combined. Taste and adjust seasoning—add a little more mustard for tang, more mayo for creaminess, or a pinch more salt if needed.

Fold in 2 tbsp finely chopped chives and 1 tsp paprika into the mixture. If using optional add-ins, fold in the chopped capers (1 tbsp) or 2 slices of finely chopped crispy bacon now.

Transfer the yolk filling to a piping bag fitted with a medium star tip (or use a zip-top bag with a corner snipped, or a spoon). Pipe or spoon a generous mound of filling into each egg white half, smoothing or swirling the top for presentation. You should have enough filling for all 24 halves; adjust piping to equal portions.

Lightly dust the tops of the filled eggs with an additional 1/2 tsp smoked or sweet paprika. Sprinkle a few extra chopped chives over the eggs and add small pieces of crispy bacon if using. For a touch of brightness, place a small caper on several eggs if you included capers in the filling.

Chill the deviled eggs in the refrigerator for at least 20–30 minutes before serving to allow flavors to meld. Serve cold or chilled. Keep refrigerated and consume within 48 hours.