Devils Eggs Recipe
Deviled Eggs with a kick, smoked paprika, chives
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Ingredients
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Eggs & Filling Base
Heat & Smoke
Finish & Garnish
Method
Eggs & Filling Base
Hard-boil the eggs
Place 12 large eggs in a single layer in a saucepan. Add cold water to cover eggs by about 1 inch (≈250 ml). Place over high heat and bring to a rolling boil. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes for fully set yolks.
Cool and peel
Transfer eggs immediately to a large bowl of ice water. Let cool 8-10 minutes. Gently crack shells and peel under running water to remove membrane and small shell pieces. Pat eggs dry with paper towel.
Prepare yolk mixture
Slice each egg lengthwise and carefully remove yolks into a medium bowl. Place whites on a serving platter. Mash yolks with a fork until very crumbly. Add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar. Mix until smooth and creamy. Taste and adjust seasoning lightly if needed.
Heat & Smoke
Add heat and smoky flavor
To the yolk mixture, add 1 teaspoon prepared hot sauce, 2 teaspoons smoked paprika, and 1 teaspoon cayenne pepper. Fold thoroughly until evenly colored and flavors are incorporated. If mixture is too thick for piping, add up to 1-2 tablespoons of additional mayonnaise to reach desired consistency.
Finish & Garnish
Fill the egg whites
Transfer the yolk filling to a piping bag fitted with a large star or round tip, or use a zip-top bag with the corner cut off. Pipe or spoon the filling into each egg white half, creating a neat mound. Smooth or swirl tops as desired.
Garnish and serve
Lightly dust the filled eggs with 1 teaspoon smoked paprika and, if using, 1 teaspoon sweet paprika for color contrast. Sprinkle finely snipped fresh chives (2 tablespoons) evenly over the eggs. Add a few microgreens or parsley sprigs as optional garnish. Finish with a light pinch of fine sea salt to taste on several eggs just before serving.
Make-ahead and storage
For best presentation, refrigerate filled eggs covered for up to 4 hours. You can store unfilled boiled and peeled whites and yolk mixture separately: whites up to 2 days and yolk filling up to 2 days in airtight containers. Do not freeze.