Deviled Eggs — Classic Plus Variations
Unlock the secret to perfectly smooth and creamy deviled eggs, then customize with your favorite flavors. A retro classic, elevated.
Deviled Eggs — Classic Plus Variations
Unlock the secret to perfectly smooth and creamy deviled eggs, then customize with your favorite flavors. A retro classic, elevated.
Key move
Push the cooked yolks through a fine-mesh sieve for the smoothest filling.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Saucepan
- BowlMedium
- Fine-Mesh Sieve
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/3)
The Pantry (0/3)
Eggs are difficult to peel.
Make sure to cool the eggs completely in an ice bath after cooking.
Yolk mixture is too thick.
Add a little more mayonnaise or vinegar, one teaspoon at a time, until you reach the desired consistency.
Chef's Notes
For perfectly cooked eggs, place eggs in a single layer in a pot, cover with cold water by 1 inch, bring to a boil, then turn off heat, cover, and let sit for 10-12 mins.
Boiled eggs can be stored in the fridge for up to a week. Peel them just before making the deviled eggs for best results.
Garnish with paprika, chives, or a sprinkle of dill for a pop of color and extra flavor.
The Method
PLACE
Time-sensitivePlace eggs in a saucepan and cover with cold water by 1 inch.
Eggs are submerged in cold water.
BRING
Time-sensitiveBring water to a rolling boil over high heat.
Water is at a rolling boil.
REMOVE
Time-sensitiveRemove from heat, cover, and let stand for 12 minutes.
Eggs have steeped for 12 minutes.
TRANSFER
Prep aheadTransfer eggs to an ice bath and let cool completely.
Eggs are completely cool to the touch.
PEEL
Peel the eggs carefully.
Egg whites are smooth and intact after peeling.
HALVE
Halve the eggs lengthwise and gently remove the yolks.
Eggs are halved and yolks are removed.
SIFT
Place the yolks in a fine-mesh sieve and push them through into a medium bowl.
Yolks are finely sifted and fluffy in the bowl.
ADD
Add mayonnaise (⅓ cups), mustard, vinegar, salt (¼ tsp), and pepper to the bowl with the yolks.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
All filling ingredients are added to the bowl.
MIX
Mix until smooth and creamy.
The yolk mixture is smooth and homogenous.
SPOON
Spoon or pipe the yolk mixture back into the egg white halves.
Egg white halves are filled with the yolk mixture.
GARNISH
Garnish with paprika (¼ tsp).
Deviled eggs are garnished with paprika.
SERVE
Serve chilled.
Deviled eggs are chilled and ready to serve.
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