Deviled Eggs Recipe

Hard-cook the eggs

Place 12 large eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit 11 minutes. Transfer eggs to an ice bath and cool 10 minutes to stop cooking.

Peel and halve

Gently crack shells and peel under running water. Pat eggs dry. Slice each egg lengthwise and carefully remove yolks into a medium mixing bowl; place whites on a serving platter or tray, cavities up.

Make classic filling

Mash the yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp white wine vinegar, 1 tsp salt, and 1 tsp black pepper. Stir until smooth and creamy. Taste and adjust seasoning; if too thick, add up to 1 tbs more mayonnaise.

Pipe or spoon filling

Transfer filling to a piping bag fitted with a large star or plain tip, or use a spoon. Fill each egg white cavity generously with the yolk mixture and smooth the top if spooning.

Lightly dust all filled eggs with 1 tsp paprika and sprinkle 2 tbs sliced chives evenly across the platter. Serve chilled.

Smoked paprika & crispy bacon

Add 1 tsp smoked paprika to the yolk filling before piping. Top each filled egg with a small crumble of 3 slices cooked crisp bacon. Finish with an extra light dusting of smoked paprika if desired.

Curried mayo & cilantro

Stir 1 tsp curry powder into the yolk filling and fold in 2 tbs chopped cilantro. Pipe filling and garnish with a tiny cilantro leaf on each egg.

Wasabi mayo & toasted sesame

Mix 1 tsp wasabi paste into the yolk filling, taste and add more if you want more heat. Pipe filling and sprinkle 1 tsp toasted sesame seeds over the platter.

Herbed lemon (lemon zest + dill)

Fold 1 tsp lemon zest and 1 tbs chopped fresh dill into the yolk filling. Pipe and garnish with a small dill sprig on each egg half.

Sriracha-honey & scallion

Whisk 1 tsp sriracha and 1 tsp honey into the filling. Pipe into whites and top each egg with a few thinly sliced scallion rings (about 1 tbs total).

If not serving immediately, cover platter tightly with plastic wrap and refrigerate up to 24 hours. For best texture, make the filling and fill whites the same day. Keep chilled and discard after 24 hours.