Deviled Eggs Recipe

Hard-boil eggs

Place 12 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. As soon as the water boils, cover the pan, remove from heat, and let stand for 10 minutes.

After 10 minutes, transfer eggs to an ice bath (bowl of ice water) for 5–10 minutes to stop cooking and make peeling easier. Drain and gently crack shells all over, then peel under running water. Pat eggs dry with paper towel.

Slice each egg lengthwise and carefully remove yolks into a medium mixing bowl; arrange white halves on a serving platter.

Drizzle the arranged whites with 2 tbs olive oil and sprinkle the 1 tsp fine sea salt and 1 tsp cracked black pepper lightly over the whites if you want a finished seasoned surface. Alternatively, reserve salt and pepper for the filling and final seasoning to taste.

Mash the egg yolks with a fork until mostly smooth (small pea-sized crumbs are fine) in the medium bowl.

Add 4 tbs mayonnaise, 1 tbs Dijon mustard, 1 tsp whole-grain mustard, 1 tsp ground cumin, 1 tsp lemon juice, and 0.25 tsp ground white or black pepper to the mashed yolks.

Finely chop the fresh mixed spring herbs (about 3 tbs packed): use a ratio of roughly 1 tablespoon parsley, 1 tablespoon chives, 1 tablespoon tarragon, or adjust to taste. Add the chopped herbs to the yolk mixture.

Whisk or stir vigorously until the filling is smooth, creamy, and well combined. Taste and adjust seasoning with additional salt (start with 1/4 tsp) and pepper or more lemon juice if desired.

Transfer the filling to a piping bag fitted with a star or round tip, or use a spoon for rustic filling.

Pipe or spoon the filling into each egg white half, mounding slightly above the rim for an attractive presentation.

Lightly dust the filled eggs with 1/2 tsp smoked paprika if using.

Top each deviled egg with a few microgreens or a small sprinkle of extra chopped herbs (about 2 tbs total) and finish with a tiny drizzle of olive oil over the platter if desired.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 2 days.