Deviled Eggs Recipe

Hard boil 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. Once boiling, cover the pan, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath for 10 minutes to stop cooking and make peeling easier.

Peel and halve

Gently crack and peel cooled eggs. Slice each egg lengthwise and carefully remove yolks to a medium bowl. Arrange the white halves on a serving platter, keeping them chilled until ready to fill.

Make yolk filling

Mash the egg yolks with a fork until crumbly. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika. Mix until smooth and creamy. Taste and adjust seasoning — add more mayonnaise for creaminess or a pinch more vinegar for brightness.

Pipe or spoon filling

Transfer the yolk mixture to a piping bag fitted with a large star or round tip (or use a zip-top bag with corner snipped). Pipe or spoon an even amount into each egg white half. You should have enough to generously fill 12 halves (24 servings pieces).

Evenly distribute the 3 oz finely chopped house smoked brisket across the filled deviled eggs. Sprinkle grated sharp cheddar (about 1 oz total) over the eggs so each piece receives a small amount. The brisket should be finely chopped so it sits neatly on the yolk filling.

Prep red cabbage

Thinly shred about 1 cup red cabbage. Lightly toss with a pinch of salt and a splash of apple cider vinegar (optional) to soften and brighten. Reserve.

Quick-pickled red onions (if making)

For quick pickled onions: thinly slice 1 small red onion. Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs sugar and 1 tsp salt in a jar; stir until sugar dissolves. Add onions, chill at least 30 minutes (longer for stronger flavor). Use a few slivers per egg as garnish.

Top the filled deviled eggs with a small nest of shredded red cabbage on each or place cabbage as a bed on the serving platter. Add 1–2 slivers of pickled red onion atop each egg for a bright, acidic contrast.

Make the aioli

Whisk together 3 tbs mayonnaise and 2 tbs BBQ sauce until smooth. Stir in 1 tsp bourbon, 1 tsp fresh lemon juice, a dash of hot sauce if using, and 1/4 tsp salt. Taste and adjust — more BBQ for sweetness, more lemon for brightness.

Using a small spoon or squeeze bottle, drizzle a small amount of bourbon BBQ aioli over each deviled egg (about 1/2 tsp per egg). Be careful not to overpower the brisket and cheese; the aioli should add flavor and shine.

Sprinkle a light dusting of smoked paprika across all eggs, finish with the finely sliced chives, and, if desired, a tiny additional flake of sea salt on each. Serve chilled or at cool room temperature. Arrange on a platter so each guest can get eggs with brisket, cabbage and pickled onion combinations.