Deviled Eggs Recipe

Hard boil eggs

Place 6 large eggs in a single layer in a medium saucepan. Add cold water to cover eggs by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. As soon as water reaches a boil, cover the pan and remove from heat. Let sit, covered, for 10 minutes. After 10 minutes, transfer eggs to an ice bath and chill for 5–10 minutes to stop cooking and make peeling easier.

Peel and halve

Gently crack shells and peel each egg, working under running water if needed. Slice eggs lengthwise and carefully remove yolks to a small mixing bowl. Place egg white halves on a serving platter or tray.

Make yolk filling

Mash the warm (or room-temperature) yolks with a fork until crumbly. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp white vinegar, 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika. Mix until smooth and creamy; adjust seasoning to taste. If the mixture is too thick, add an additional 1/2 tbs mayonnaise.

Transfer the yolk mixture to a piping bag or a zip-top bag with the corner snipped for neat filling.

Cook bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lay 3 slices of bacon on the rack and bake for 12–18 minutes until crisp to your liking. Remove and drain on paper towels, then chop into small pieces (about 1/4–1/2 inch).

Prepare lettuce and tomatoes

Wash lettuce leaves and pat dry. Finely julienne or chiffonade the leaves so pieces are small enough to fit under each deviled egg. Halve 6 cherry tomatoes and finely dice one half (reserve others for garnish).

Assemble deviled eggs

Pipe or spoon the yolk filling into each egg white half, dividing evenly among 12 halves. On top of each filled egg, place a small piece of lettuce (a nest), a sprinkle of chopped bacon, and a small spoonful (about 1/4 tsp) of tomato chutney. For a brighter tomato note, add a few finely diced cherry tomato pieces to the chutney layer as well.

Garnish each egg with a light dusting of smoked paprika, a few snips of fresh chives, and optional microgreens or parsley.

Arrange deviled eggs on a chilled platter. Serve immediately or cover loosely and refrigerate for up to 24 hours. If refrigerating, add chutney and chopped bacon just before serving to keep textures distinct and bacon crisp.