Deviled Eggs Recipe

Cook and cool eggs

Place 12 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath and cool at least 10 minutes. Peel eggs carefully under running water.

Prepare yolk mixture

Slice each egg lengthwise and remove yolks into a medium bowl; arrange whites on a serving platter. Mash yolks with a fork until crumbly. Add 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper. Stir until smooth and creamy. Taste and adjust seasoning (more mayo for creaminess, more mustard or vinegar for brightness).

Fill whites

Transfer yolk mixture to a piping bag or a resealable plastic bag with the corner snipped. Pipe or spoon an even amount into each egg white half.

Make the quick pickled relish at least 20–30 minutes before assembly so flavors meld (can be made several hours ahead). Combine 1/2 cup white wine vinegar, 1/4 cup water, 2 tbsp sugar, and 3/4 tsp kosher salt in a small saucepan. Add 1 tsp pickling spices if using. Bring to a simmer just until sugar dissolves, then remove from heat and let cool for 5 minutes.

Place 1 1/2 cups thinly sliced North Fork Valley peppers and 1/4 cup finely diced onion into a heatproof bowl or jar. Pour the warm pickling liquid over the pepper mixture to cover. Let sit at room temperature 20–30 minutes, then drain well in a sieve, reserving a tablespoon of the pickling liquid to mix into the yolk filling if desired for extra tang. Finely chop the drained peppers and onions into a relish texture if slices are large.

Fold about 2 tbsp of the drained relish into the yolk mixture (or up to 3 tbsp to taste) so the deviled filling has visible relish pieces and tang. Reserve the remaining relish for topping each egg.

Prepare bacon: cook 4 slices honey-cured bacon in a skillet over medium heat until crisp (or bake at 400°F/200°C on a sheet pan 12–15 minutes). Drain on paper towels, then crumble or chop into small pieces. For vegetarian option, use equivalent amount of crisp vegetarian bacon and prepare per package instructions.

Assemble: After piping the yolk-relish mixture into egg whites, place a small spoonful (about 1/2 tsp) of the reserved pickled pepper relish on top of each filled egg. Sprinkle each egg with a pinch of crumbled honey-cured bacon (or vegetarian bacon), a light dusting of smoked paprika, and a pinch of snipped fresh chives. Garnish additional whole chives or chive blossoms if desired.

Serve: Chill assembled deviled eggs at least 15 minutes to meld flavors, or serve immediately. Keep refrigerated and consume within 24 hours for best texture.