Deviled Eggs Recipe

Hard-boil the eggs

Place 6 large eggs in a single layer in a medium saucepan and add enough cold water to cover by about 1 inch (approximately 750 ml). Bring water to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully set yolks.

Shock and peel

Immediately transfer eggs to an ice bath (bowl of ice water) for at least 5 minutes to stop cooking and make peeling easier. Gently crack shells and peel under running water. Pat eggs dry with paper towels.

Halve and remove yolks

Using a sharp knife, slice each egg lengthwise. Carefully remove yolks and place them in a medium mixing bowl. Arrange egg white halves on a serving tray or plate with the cavity facing up.

Make the filling

Mash the yolks with a fork until very smooth. Add 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Mix thoroughly until creamy and smooth. Taste and adjust seasoning: add hot sauce (up to 1 tsp) for heat or more mayonnaise for creaminess, if desired.

Pipe or spoon filling into whites

Transfer filling to a piping bag fitted with a large star or round tip (or use a resealable plastic bag with a corner snipped). Pipe or spoon the yolk mixture into the cavities of the 12 halved whites, dividing filling evenly to make three finished deviled eggs pieces per serving when plated as a bar item. Smooth or swirl the top for a neat presentation.

Lightly dust the filled eggs with 1 tsp paprika for color and mild flavor. Sprinkle the sliced chives evenly across the eggs and add a small drop of microgreens or parsley to each piece if using. If desired, add a tiny drop of hot sauce on each for a spicy accent.

Chill the deviled eggs for at least 15 minutes to let flavors meld and to firm the filling. Keep refrigerated until ready to serve. Serve chilled as a bar item; the recipe yields 12 deviled egg halves (6 whole eggs) which can be plated in groups of three pieces per serving according to the menu.