(Choice Of: Smoked Salmon & Caviar, Nueske's Bacon Jam, or Black Truffle & Chive)

Place 12 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. As soon as the water reaches a boil, cover the saucepan and remove it from the heat. Let the eggs sit, covered, for 10–12 minutes for fully set yolks.

Cook the eggs

Drain hot water and transfer eggs to an ice bath (bowl of ice water). Chill at least 5 minutes to stop cooking. Gently crack shells and peel under running water to remove any small shell pieces. Pat eggs dry with paper towel.

Cool and peel

Slice each egg lengthwise. Gently remove yolks into a medium mixing bowl and place egg white halves on a serving tray or platter, cut-side up.

Halve and reserve whites

Mash the cooked yolks with a fork until crumbly. Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix until smooth and creamy. Adjust texture with up to 1–2 tablespoons more mayonnaise if needed.

Make yolk filling

Transfer the yolk mixture to a pastry bag fitted with a large star or round tip (or use a resealable plastic bag with a corner cut). Pipe or spoon heaping teaspoons of the yolk mixture into each egg white half. Lightly dust the filled eggs with 1/2 teaspoon smoked paprika for color.

Pipe or spoon filling

Prepare salmon and garnish: cut the smoked salmon into small ribbons or dice. Stir the chopped capers, 2 tablespoons snipped chives, and 1 teaspoon lemon zest into the yolk filling reserved for the eggs you will dress with this option (prepare enough to fill desired number of halves).

Assemble: fill egg whites with the salmon-enhanced yolk mixture. Top each filled egg with a small ribbon of smoked salmon and a small dollop (about 1/4 teaspoon) of caviar or roe. Sprinkle a few extra snips of chive on top. Serve chilled.

Blend bacon jam: fold 3 oz Nueske's bacon jam into a portion of the yolk mixture (use amount equal to the number of egg halves you plan to top), mixing gently so streaks of jam remain for texture. Stir in 1 teaspoon minced thyme.

Assemble: pipe or spoon the bacon-jam yolk mixture into the reserved egg white halves. Top each with a small spoonful (about 1/2 teaspoon) extra bacon jam if desired, and finish with a thin slice of scallion and a few microgreens for brightness.

Infuse yolk filling: stir 1/2 teaspoon black truffle oil and (if using) 1 teaspoon minced black truffle or truffle paste into a portion of the yolk mixture along with 2 tablespoons of finely snipped chives. Taste and adjust—truffle oil is strong, add sparingly.

Assemble: fill the egg whites with the truffle-chive yolk. Finish each egg with an extra tiny drop (a drop or two) of truffle oil or a small flake of minced truffle, and sprinkle a very light pinch of flaky sea salt on top. Serve immediately chilled or at cool room temperature.

large eggs

mayonnaise

Dijon mustard

white wine vinegar

kosher salt

freshly ground black pepper

smoked paprika (for garnish)

smoked salmon, thinly sliced

capers, drained and roughly chopped

fresh chives, finely snipped

lemon zest

quality roe/caviar (for garnish)

Nueske's bacon jam (or smoky bacon jam)

fresh thyme leaves, minced

scallion, thinly sliced

microgreens (optional, for garnish)

black truffle oil

minced black truffle or truffle paste (optional)

flaky sea salt (for finishing)

Deviled Eggs

Make Deviled Eggs Recipe in just 45m. (Choice Of: Smoked Salmon & Caviar, Nueske's Bacon Jam, or Black Truffle & Chive)

Deviled Eggs Recipe

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