Deviled Eggs Recipe

Hard-boil eggs and make yolk mixture

Place 12 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan and remove from heat; let sit 10 minutes. Transfer eggs to an ice bath for at least 5 minutes to stop cooking. Peel eggs and halve lengthwise. Remove yolks into a medium bowl and set whites on a tray. Reserve two yolks for garnish if desired. Mash yolks with a fork until crumbly.

Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper to the mashed yolks. Stir until smooth and creamy. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar if needed. Transfer mixture to a pastry bag or zip-top bag with a corner snipped for piping, or use a spoon to fill egg white cavities.

Cook farro

Rinse 1 cup pearled farro under cold water. In a small saucepan combine rinsed farro, 2.5 cups water and 1 teaspoon salt. Bring to a boil, reduce to a simmer, cover and cook until tender but slightly chewy, about 15–20 minutes. Drain any excess water and spread farro on a plate to cool to room temperature. Toss cooled farro with 1 tablespoon of the olive oil and 2 tablespoons chopped parsley; season lightly with salt and pepper. (Farro should be cooled so it doesn't make the filling runny.)

Cook bacon

While farro cools, cook 6 slices bacon until crisp: either fry in a skillet over medium heat 6–8 minutes, turning as needed, or bake on a rack at 400°F (200°C) for 15–18 minutes. Transfer bacon to a paper towel–lined plate to drain and cool, then crumble into small pieces. Reserve about 2 tablespoons of crumbled bacon for sprinkling on top of the finished eggs and fold the remaining bacon into the cooled farro.

Combine the cooled farro and crumbled bacon with the remaining 1 tablespoon extra-virgin olive oil and 1 tablespoon chopped parsley; season to taste. This mixture will be used as a textured topping to contrast the creamy yolk filling.

Assemble deviled eggs

Pipe or spoon the yolk mixture into the 24 egg white halves, distributing evenly. Lightly press a small spoonful (about 1–1.5 teaspoons) of the cooled farro-and-bacon mixture into the center of each filled egg, leaving the creamy filling visible around it.

Sprinkle each deviled egg with a pinch of smoked paprika, the reserved crumbled bacon, a dusting of lemon zest, and a few minced chives. Garnish with a few tiny parsley leaves if desired.

Cover and chill for at least 20 minutes to allow flavors to meld. Serve chilled or at cool room temperature within 2 hours for best texture.