Deviled Eggs Recipe

Hard boil the eggs

Place 12 large eggs in a single layer in a medium saucepan and add cold water to cover the eggs by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes.

Shock and peel

Immediately drain the hot water and transfer the eggs to a bowl of 4 cups ice-cold water (or very cold tap water) to stop cooking; let sit 5 minutes. Gently crack shells all over and peel under running water to remove shells cleanly. Pat eggs dry with paper towels.

Prepare the yolk mixture

Slice each egg lengthwise and carefully remove yolks into a medium mixing bowl. Place the whites on a platter. Mash the yolks with a fork until crumbly. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp yellow mustard, 1 tsp white wine vinegar, 3 tsp kosher salt, and 1 tsp freshly ground black pepper. Stir until smooth and creamy; if mixture is too thick, add up to 1 teaspoon water or more mayonnaise to reach a pipeable consistency.

Add relish and shallot

Fold 2 tbs sweet pickle relish and 1 tbs finely minced shallot into the yolk mixture until evenly distributed. If you want heat, stir in optional 1/4 tsp cayenne pepper. Taste and adjust seasoning—add more salt or vinegar if needed.

Assemble deviled eggs

Spoon or pipe the yolk mixture into the 24 egg-white halves. To pipe, transfer mixture to a piping bag fitted with a large star or round tip, or use a zipper bag with a corner snipped off for a neat presentation.

Finish and serve

Lightly dust the filled eggs with 1 tsp paprika and sprinkle with 1 tbs thinly sliced chives. Refrigerate the assembled deviled eggs for at least 30 minutes to chill and let flavors meld. Serve cold.

Store leftovers

Keep leftover deviled eggs covered in the refrigerator for up to 2 days. For best texture, store filling and whites separately if making more than a few hours ahead.