Deviled Eggs Recipe

Combine apple cider vinegar, water, sugar, and kosher salt in a small saucepan. Add peppercorns and bay leaf.

Bring the mixture to a simmer over medium heat, stirring until sugar dissolves. Remove from heat.

Place thinly sliced red onion in a heatproof jar or bowl. Pour hot brine over the onion, pressing down to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–4 hours) before using.

When ready to use, drain onions and reserve about 1 tablespoon minced for topping; keep the rest chilled to garnish or serve alongside.

Place 12 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat.

As soon as water boils, remove pan from heat, cover, and let sit 11 minutes for fully set yolks.

Prepare an ice bath (large bowl with ice and cold water). After 11 minutes, drain hot water and transfer eggs to ice bath. Let chill 10 minutes to stop cooking and make peeling easier.

Peel eggs gently, rinse to remove shell fragments, and halve each egg lengthwise. Carefully remove yolks into a medium bowl and place whites on a serving platter or tray.

Mash yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon apple cider vinegar (from ingredients), 3 teaspoons salt, and 1 teaspoon black pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed.

Transfer yolk filling to a piping bag fitted with a medium round or star tip (or use a spoon). Pipe or spoon an even amount into each egg white half, mounding slightly.

In a small bowl mix 2 teaspoons Dijon mustard with a pinch of smoked paprika to thin slightly — this will be used to streak or dot the filling for a smoked-Dijon accent.

Brush or dot a small amount of the Dijon mixture onto each filled deviled egg (use the back of a small spoon or a pastry brush) so the mustard sits atop the filling.

Sprinkle the filled eggs lightly with the reserved minced pickled red onion (about 1 tablespoon total), dust with the remaining smoked paprika for color, and finish with a snip of fresh chives on each egg.

Refrigerate filled eggs up to 2 hours before serving for best texture. Serve chilled. Leftovers keep covered in the refrigerator for up to 2 days.