Deviled Eggs [4] Recipe

Cook eggs

Place 8 large eggs in a single layer in a medium saucepan and add enough cold water to cover by about 1 inch (2.5 cm). Bring water to a rolling boil over high heat. As soon as it reaches a boil, cover the pan, remove from heat, and let sit undisturbed for 10 minutes for fully hard-cooked yolks.

Ice bath and peel

Prepare a large bowl of ice water. After 10 minutes, carefully transfer eggs to the ice bath and cool for at least 5 minutes. Gently crack shells and peel under running water to help remove membranes; pat eggs dry with a paper towel.

Halve and remove yolks

Slice each egg lengthwise with a sharp knife. Transfer yolks to a medium mixing bowl and place whites on a serving platter. Reserve whites in a neat arrangement for filling.

Make filling

Mash the egg yolks with a fork until mostly smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, and 1 teaspoon kosher salt. Mix thoroughly until creamy and smooth. Taste and adjust seasoning if needed (add up to 1/4 tsp more salt).

Fill egg whites

Spoon or pipe the yolk mixture back into the egg white halves. For a neater presentation, transfer yolk mixture to a piping bag or a resealable plastic bag with a corner snipped and pipe a small rosette into each white.

Drizzle: Lightly drizzle about 1 teaspoon extra-virgin olive oil over the filled deviled eggs, distributing it evenly across the platter. The oil adds a subtle richness and sheen.

Season: Sprinkle freshly cracked black pepper (about 1 teaspoon evenly distributed) over the eggs. Add a light dusting of smoked paprika if using, to taste.

Garnish: Scatter finely sliced chives over the eggs for color and mild onion flavor (about 1 tablespoon).

Serve: Chill the deviled eggs in the refrigerator for at least 15 minutes to let flavors meld, or serve immediately at cool room temperature. Keeps covered in the refrigerator for up to 2 days.