Nanny’s Deviled Eggs Recipe

Boil eggs

Place 12 large eggs in a single layer in a medium-large saucepan. Add cold water to cover eggs by about 1 inch (2.5 cm). Bring water to a gentle rolling boil over high heat. Once boiling, cover the pot and remove from heat. Let sit, covered, for 10 minutes for fully hard-cooked yolks.

Cool and peel

Immediately transfer eggs to a bowl of ice water and chill at least 5 minutes to stop cooking and make peeling easier. Gently crack shells and peel under running water. Pat eggs dry with a towel.

Prepare yolks

Slice each peeled egg lengthwise and carefully remove yolks into a medium mixing bowl. Set whites aside on a platter.

Mash and season

Using a fork or a small whisk, mash the yolks until crumbly and mostly smooth. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon hot pepper sauce, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir or whisk until creamy and fully combined. Taste and adjust seasoning: add more hot sauce for heat, more vinegar for brightness, or a pinch more salt if needed.

Fold in chives

Fold 3 tablespoons finely snipped fresh chives into the yolk mixture, reserving about 1 tablespoon for garnish.

Pipe or spoon filling

Transfer the yolk mixture to a piping bag fitted with a medium star or round tip, or use a small spoon. Fill each egg white half evenly with the yolk filling. Smooth or swirl the tops as desired.

Lightly dust the filled eggs with 1 teaspoon smoked paprika and sprinkle the reserved chopped chives over the top. If desired, add a few drops of extra hot sauce to selected eggs. Arrange on a serving platter and chill 15–30 minutes to let flavors meld before serving, or serve immediately at cool room temperature. Leftovers can be refrigerated, covered, for up to 2 days.