Ryebird Devilled Eggs Recipe

Hard-boil eggs

Place 12 large eggs in a single layer in a medium saucepan and cover with cold water by 1 inch (about 2.5 cm). Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit undisturbed for 10 minutes.

Cool and peel

Transfer eggs to a bowl of ice water and chill for at least 10 minutes to stop cooking and make peeling easier. Gently crack and peel each egg under running water, then pat dry.

Halve and separate

Slice each egg lengthwise. Carefully remove yolks into a medium mixing bowl and set the whites onto a serving platter or tray, cut-side up.

Make base filling

Mash the egg yolks with a fork until mostly smooth. Add 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Stir until well combined and creamy.

Prepare smoky mix

Fold 3 tbsp finely chopped smoked cooked bacon (or smoked turkey) and 2 tbsp finely chopped fresh chives into the yolk mixture. Add 1 tsp rye whiskey, 1 tsp Worcestershire sauce and 1 tsp smoked paprika. Taste and adjust seasoning — add up to 1/4 tsp more salt or a few drops of vinegar if it needs brightness.

Pipe or spoon

Transfer the devilled filling to a piping bag fitted with a medium star or round tip, or use a small spoon. Pipe or spoon the filling into the egg white halves evenly.

Add crunchy rye topping

Lightly sprinkle 2 tbsp toasted rye bread crumbs over the filled eggs to give a rye-bread crunch reminiscent of the 'Ryebird' concept.

Finish and serve

Dust with a little smoked paprika (about 1 tsp distributed across all eggs) and scatter the remaining 1 tbsp snipped chives on top. Arrange optional microgreens or watercress around the platter for color and serve chilled or at cool room temperature.

Make-ahead note

You can prepare filling up to 24 hours ahead and keep refrigerated in an airtight container. Fill egg whites up to 2 hours before serving for best texture; assembled eggs can be refrigerated up to 6 hours before serving.