Jul 14 2026
Restaurants›The Montauk›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by The Montauk
Time45m
Serves8

bacon, truffle oil, potato sticks, arugula

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Ingredients

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Eggs & Filling

Toppings & Garnish

Method

Eggs & Filling

  1. 1

    Hard-boil eggs

    Place 8 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and immediately transfer eggs to an ice bath for at least 10 minutes to stop cooking and make peeling easier.

  2. 2

    Peel and halve

    Crack shells and gently peel each egg under running water. Pat dry with paper towel. Slice each egg lengthwise and carefully remove yolks into a medium bowl; set whites on a platter, cut side up.

  3. 3

    Make yolk filling

    Mash the yolks with a fork until smooth. Add 4 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp salt, and 1 tsp freshly ground black pepper. Mix until creamy and smooth. Taste and adjust seasoning — add up to 1/2 tsp more vinegar or 1/2 tsp more mustard if you like tang.

  4. 4

    Pipe or spoon filling

    Transfer the yolk mixture to a piping bag fitted with a large star or round tip, or use a zip-top bag with a corner snipped. Pipe or spoon an even amount of filling into each egg white half, dividing the mixture among the 16 halves.

Toppings & Garnish

  1. 5

    Crisp the bacon

    While eggs cook or in a separate skillet, cook 4 slices of bacon over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into small pieces (about 2–3 mm). Reserve 1 tsp of the bacon fat for optional use.

  2. 6

    Assemble toppings

    Drizzle the 1 tsp truffle oil lightly over the filled eggs — aim for a few drops per egg to avoid overpowering the flavor. Sprinkle chopped crisp bacon evenly over the eggs. Lightly dust each egg with smoked paprika (about a pinch per egg). Scatter potato sticks over the eggs for crunch — distribute roughly 1 tbsp of potato sticks per 2 egg halves so each bite has some crispness.

  3. 7

    Add arugula and chives

    Arrange the 1 cup baby arugula on the serving platter around the deviled eggs or place small nests of arugula under groups of eggs to add peppery freshness. Sprinkle 1 tbsp finely snipped chives over the eggs as a bright garnish.

  4. 8

    Serve

    If desired, give a final quick grind of black pepper and a tiny extra drizzle of truffle oil over the platter (no more than another 1/2 tsp total). Serve immediately so potato sticks remain crisp. Leftover deviled eggs can be refrigerated in an airtight container for up to 24 hours; add potato sticks fresh before serving.

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