Deviled Eggs
intro
Creamy, tangy, perfectly seasoned hard-boiled egg halves filled with a rich, smooth yolk mixture, a timeless, crowd-pleasing bite for holiday and casual gatherings alike.
Ingredients
Steps
Bring Eggs to a Boil
Place 6 large eggs in a single layer in a medium 3-quart saucepan, cover with 1 inch (2.5cm) of cold tap water. Bring to a full rolling boil over medium-high heat (approximately 212°F/100°C at sea level), then immediately cover the pot with a tight-fitting lid, remove from the stovetop burner, and let eggs rest in the hot water for exactly 10 minutes for fully set, tender yolks with no discoloration.
Chill Eggs in Ice Bath
Use a slotted spoon to carefully transfer the hot eggs directly from the saucepan into a large mixing bowl filled with 4 cups (1L) of cold water and 2 cups (480ml) of ice cubes. Let the eggs submerge fully in the ice bath for 10 full minutes to stop the cooking process and loosen the shell membrane for easy peeling.
Peel the Cooled Eggs
Remove cooled eggs from the ice bath, gently tap each egg on all sides against a wooden cutting board to crack the shell evenly, then peel under slow, cool running water to remove all shell and thin inner membrane. Pat peeled eggs dry with paper towels, then slice each egg lengthwise down the center with a sharp paring knife. Carefully scoop the firm, pale yellow cooked yolks out into a small 1-quart mixing bowl, and arrange the hollowed egg white halves cut-side up on a flat serving platter.
Prepare the Yolk Filling
To the bowl holding the egg yolks, add 1/3 cup (80ml) full-fat mayonnaise, 1 tablespoon (15g) Dijon mustard, 2 tablespoons (30g) well-drained sweet dill pickle relish, 1 teaspoon (5ml) distilled white vinegar, 1/4 teaspoon (1.5g) kosher salt, and 1/8 teaspoon (0.5g) freshly ground black pepper. Mash the mixture thoroughly with a dinner fork for 60 seconds until completely smooth, with no remaining lumps of yolk, and stir to evenly distribute all seasonings.
Pipe Filling into Egg Halves
Scoop the finished yolk filling into a quart-sized resealable plastic bag, press out excess air, and snip a 1/2-inch (1.25cm) corner off the bottom of the bag. Pipe a generous 1-tablespoon (15g) swirled mound of filling into the hollow center of each waiting egg white half; if you do not have a bag, use a small spoon to dollop the filling neatly into each hollow.
Garnish and Chill Eggs
Lightly dust the top of each filled egg with a pinch of smoked paprika (using 1/2 teaspoon / 2g total across all 12 egg halves). Loosely cover the platter with plastic wrap and chill in the refrigerator for 10 minutes to let the flavors meld, then serve cold.
Tips
2.For an ultra-smooth, restaurant-worthy filling, press the cooked egg yolks through a fine-mesh sieve before mixing in other ingredients to eliminate all tiny lumps.
3.If making deviled eggs more than 2 hours ahead, store hollowed egg whites and prepared filling separately in sealed containers in the refrigerator, then fill and garnish right before serving to prevent soggy, watery eggs.
Game changer deviled egg recipe! I made these for our family Easter dinner and every single one was gone before we even got to the ham. My kids loved it so much they asked if we could have them as an after-school snack all week. The filling is so creamy and has just the right tang—no weird lumps, no runny mess. 10/10 will be making these for every cookout this summer.
OMG, this was so easy to follow as a total beginner! I’ve never made hard boiled eggs that peeled this easily before, thank you for that little tip about adding vinegar to the water. My only note is I wish I’d made a double batch because my roommates devoured them in 10 minutes flat.
Added these to my weekly meal prep rotation! They keep really well in the fridge for 3-4 days, and the creamy filling doesn’t get watery like other deviled egg recipes I’ve tried. Only knock is I added a little too much pickle relish on my first batch, but that’s user error, not the recipe’s fault. Still SO good.
I’ve been making deviled eggs for 60+ years and I have to say, this recipe is right up there with my own! The touch of sour cream in the filling makes it so much richer than the plain mayo version I’ve used forever. My grandkids said these are “better than grandma’s” — I’m not even mad, haha.
Made these for the football tailgate last Sunday and they were gone by the first quarter! So easy to transport too, I just put them in a sealed egg container and they didn’t slide around or get messy at all. Will be making these for every game day from now on.
Super quick to throw together after work even on a busy night! 40 minutes total is no joke, I had these done and on the table before my partner even got home. We ate them as a side with burgers and it was the perfect easy weeknight meal. Would recommend to anyone who doesn’t have a ton of time to cook.
These are so delicious! I have a dairy allergy so I swapped the sour cream for dairy-free sour cream and it turned out amazing. The only problem I had was a couple of my eggs cracked while boiling—did I do something wrong?