Deviled Eggs Recipe

Hard-boil the eggs

Place 12 large eggs in a single layer in a large saucepan. Add cold water to cover eggs by about 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to an ice bath (bowl of ice and water) for at least 10 minutes to stop cooking and make peeling easier.

Peel and halve

Crack shells gently and peel under running water to remove membrane. Pat eggs dry with a towel. Slice each egg lengthwise and remove yolks to a medium bowl; place whites on a serving tray and keep chilled.

Make the creamy filling

Mash the egg yolks with a fork until very smooth. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 1 teaspoon olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 2 tablespoons snipped chives, and the optional 1/2 cup sour cream or Greek yogurt if using. Mix vigorously (or for an extra-smooth texture, push the mixture through a fine mesh sieve into a bowl or use an immersion blender) until silky and fully combined. Taste and adjust seasoning: add a little more vinegar for brightness, more mayo or yogurt for creaminess, or extra salt/pepper as needed.

Pipe or spoon the filling

Transfer filling to a piping bag fitted with a star or round tip (or a resealable bag with a corner snipped). Pipe a mound of filling into each egg white half, or spoon and smooth with the back of a spoon. Wipe any spills from the plate edges.

Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon sherry vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until emulsified. Taste and adjust: add a few drops of water if too intense, or more oil if too sharp. The vinaigrette should be bright with a gentle smoky note.

Using a small spoon, drizzle a little vinaigrette over each deviled egg just before serving, or arrange a shallow pool on the serving platter and set eggs on top for guests to pick up.

Preheat oven to 375°F (190°C). Cut each pita into 6–8 wedges. Toss wedges in 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon smoked paprika until evenly coated. Arrange in a single layer on a baking sheet.

Bake pita chips 8–12 minutes, turning once, until crisp and golden at edges. Remove from oven and cool on a rack. Chips will crisp further as they cool.

Finish plating: sprinkle an extra pinch of smoked paprika over the piped deviled eggs, scatter remaining snipped chives or microgreens, and add a few pita chips to the platter. Optionally spoon any remaining vinaigrette into a small dipping bowl.