Deviled Eggs (v) Recipe

Bring eggs to a boil and cook

Place eggs in a single layer in a medium saucepan and add ~2 cups cold water to cover by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to maintain a gentle boil and cook for 10 minutes for fully hard-cooked yolks.

Shock and peel

Immediately transfer eggs to an ice bath (bowl with cold water and ice) for at least 10 minutes to stop cooking. Gently tap and roll each egg to crack shell, then peel under running water to remove shells. Pat eggs dry and set aside.

Prepare pickling brine

In a small saucepan combine 1 cup white vinegar, 1 cup water, 2 tbs granulated sugar, and 1 tsp kosher salt. Warm over medium heat just until sugar and salt dissolve, then remove from heat and let cool slightly (about 5–10 minutes). Reserve for pickling the red onion.

Peel the red onion and slice very thinly into rings or half-moons (use a sharp knife or mandoline). Place the sliced onion into a heatproof jar or bowl. Pour the warm pickling brine over the onions, pressing down so brine covers onion completely. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (ideally 1–2 hours) before plating. Onions will keep refrigerated for up to 2 weeks.

Prepare yolks

Slice peeled eggs in half lengthwise. Gently remove yolks and place them into a medium bowl. Reserve the white halves on a serving tray.

Make filling

Mash yolks with a fork until mostly smooth. Add 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp apple cider vinegar, 1 tsp granulated sugar, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix until fully combined and smooth. Taste and adjust seasoning (add more salt, vinegar or mustard as needed).

Pipe or spoon filling

Transfer the filling to a piping bag fitted with a round or star tip, or use a small spoon. Fill each egg white half evenly with the yolk mixture, building a small peak on each for presentation.

Make smoked Dijon (optional quick)

If you do not have pre-made smoked Dijon, mix 3 tbs Dijon mustard with 1/2 tsp smoked paprika and 1/2 tsp maple syrup (or 1/2 tsp liquid smoke + 1/4 tsp honey) to create a smoky, slightly sweet mustard. Stir until smooth.

Top each filled deviled egg with a small dab (about 1/4 tsp) of smoked Dijon on the peak of the filling. Add a few slivers of pickled red onion on top of or beside the mustard. Sprinkle a pinch of smoked sea salt or extra smoked paprika over each egg and finish with a snip of fresh chives.

Arrange deviled eggs on a platter and serve chilled or at cool room temperature. Leftovers: cover and refrigerate for up to 3 days.