Deviled Eggs
Steaming eggs instead of boiling them makes the shells slip right off — 12 minutes over simmering water, then straight into an ice bath. For the filling, push the yolks through a fine-mesh sieve for the smoothest texture. A piping bag gives you that classic swirl without the effort of a spoon.
Snack · Gluten‑free • 25 min
Ingredients
- 6 large eggs
- 1 tablespoon white vinegar
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar or fresh lemon juice
- ¼ teaspoon kosher salt, plus more to taste
- Paprika (sweet or smoked), for garnish
- Fresh chives or dill, finely chopped (optional)
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Steps
- Place eggs in a medium saucepan and cover with cold water by 1 inch. Add 1 tablespoon vinegar. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for 10 minutes.
- Transfer eggs to a bowl of ice water and let cool completely, about 5 minutes. Gently crack and peel under running water.
- Halve eggs lengthwise. Pop the yolks out into a small bowl. Arrange whites on a serving plate.
- Mash yolks with a fork until crumbly. Add mayonnaise, mustard, ½ teaspoon vinegar, and salt. Mash and stir until smooth and creamy. Taste and adjust.
- Spoon or pipe the filling into the egg white halves. Dust with paprika and sprinkle with chives if using. Serve chilled or at room temperature.
Tips & Variations
Make Ahead
Boil and peel the eggs up to 2 days ahead. Make the filling up to 1 day ahead. Store whites and filling separately in the refrigerator. Fill just before serving.
Storage
Refrigerate filled eggs in a single layer, covered, for up to 2 days. The paprika may bleed slightly from moisture but the flavor holds.
Substitutions
Greek yogurt can replace half the mayo for a tangier, lighter filling. For sriracha deviled eggs, add 1 teaspoon sriracha to the filling and garnish with a tiny drop on top. Bacon deviled eggs: fold in 2 tablespoons finely crumbled bacon and garnish with a piece on each.
Reviews
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