Deviled Eggs
Classic deviled eggs with a creamy Dijon and mayonnaise filling, brightened with pickle brine or apple cider vinegar.
A short covered rest in just-boiled water cooks the eggs gently, while a full ice bath stops the cooking and helps the shells release. Dijon and vinegar balance the rich mayonnaise filling, with optional hot sauce and fresh garnishes for extra punch.
Instructions
- 1
Place the eggs in a medium pot and cover them with 1 inch (2.5 cm) of cold water. Bring to a rolling boil, immediately cover the pot and turn off the heat. Leave covered for 10–12 minutes, depending on the desired doneness.
12 min
- 2
Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until completely cold.
14 min
- 3
Gently tap the eggs on the counter to crack the shells, then peel under cool running water if helpful. Pat dry.
- 4
Slice the eggs in half lengthwise. Carefully scoop out the yolks with a small spoon, transfer them to a bowl and set the whites aside on a serving platter.
- 5
Add the mayonnaise, Dijon, vinegar or pickle brine and hot sauce, if using, to the yolks. Mash with a fork until creamy, then season with salt, pepper and more hot sauce to taste. For a smoother filling, pulse in a food processor.
- 6
Divide or pipe the filling evenly among the 12 egg-white halves. Garnish with paprika, chopped chives and/or fresh dill and refrigerate until serving.
Ago's Notes
- Taste the filling before adding salt because the mayonnaise and mustard are already salty.
- Yellow mustard may replace Dijon, and dill pickle brine may replace apple cider vinegar.
- For an extra-smooth filling, process it until creamy and pipe it into the whites.
- Hard-boiled eggs may be refrigerated airtight up to 5 days ahead. Assemble only a few hours ahead; leftovers keep refrigerated up to 2 days.
Chill until serving and add paprika, chives or dill at the last moment so the garnishes stay fresh.
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