Deviled Egg Platter Recipe

Bring water to a simmer

Place eggs in a single layer in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Add 1 tsp salt. Bring to a rolling simmer over medium-high heat.

Cook and shock

Once the water reaches a gentle rolling boil, cover the pot, remove from heat, and let eggs stand in the hot water for 10 minutes for fully set yolks. Meanwhile, prepare an ice bath with 4 cups ice and cold water.

Cool and peel

After 10 minutes, transfer eggs to the ice bath and chill for at least 10 minutes. This stops cooking and makes peeling easier. Gently tap each egg on a hard surface, roll to crack the shell, and peel under running water to remove membranes. Pat eggs dry.

Prepare yolks

Slice each peeled egg lengthwise and carefully remove yolks into a medium bowl. Place the halved whites on a platter or tray for filling.

Mash yolks

Using a fork or a fine-mesh sieve and spoon, mash the yolks until very smooth, breaking up all lumps.

Mix filling

To the mashed yolks add 1 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp yellow mustard, 1 tsp white wine vinegar, 1 tsp granulated sugar, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika. Stir until completely smooth and creamy. Taste and adjust seasoning — add more salt, pepper, or vinegar if needed. If mixture is too thick, add up to 1 tbsp more mayonnaise or 1 tsp water to reach a creamy, pipeable consistency.

Fill egg whites

Transfer filling to a piping bag fitted with a large star or round tip (or use a spoon). Pipe or spoon heaping teaspoons of filling into each egg white half, mounding slightly for a classic deviled appearance.

Lightly dust the filled eggs with 1 tsp paprika for color. Sprinkle finely snipped chives evenly over the platter and, if using, scatter 2 tbsp crumbled crispy bacon for texture and flavor. Chill for at least 15 minutes before serving to let flavors meld (optional). Serve chilled or at cool room temperature within 2 hours.