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Devilled Eggs Recipe

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4 from 14 reviews

Classic devilled eggs made with perfectly hard-boiled eggs filled with a creamy, flavorful mixture of egg yolks, Dijon mustard, hot sauce, white wine vinegar, mayonnaise, and cold unsalted butter, topped with paprika and fresh chives. The swirling technique during boiling centers the yolks for a neat presentation, making these devilled eggs an elegant appetizer or snack.

Ingredients

Eggs

  • 12 large eggs (50-55g / 2 oz each in shell, fridge cold)

Filling

  • 2 tsp Dijon mustard
  • 2 tsp Tabasco or other hot sauce
  • 1 tsp white wine vinegar
  • 2 tsp mayonnaise (whole egg mayo preferred, or kewpie)
  • 1/4 heaped teaspoon cooking salt / kosher salt
  • 50 g / 3 tbsp cold unsalted butter (cut into 1 cm / 0.2" cubes)

Garnishes

  • Paprika (regular/sweet or smoked)
  • 1 tbsp chives (finely chopped)

Instructions

  1. Hard boil eggs: Fill a large pot with about 15 cm (6 inches) of water and bring to a boil. Gently lower the cold eggs into the boiling water using a slotted spoon or spider to avoid cracking. Reduce heat slightly to prevent eggs from jostling and cracking.
  2. Boil and swirl: Boil eggs for 10 minutes. During the first 6 minutes, swirl the water every minute by stirring rapidly with the handle of a wooden spoon in one direction. This centrifugal force will center the yolks within the whites for a beautiful presentation.
  3. Cool and peel: Remove the eggs with a slotted spoon and transfer them to a sink filled with cold tap water. Let them cool for 5 minutes. Tap each egg on the base and peel them under running cold water or submerged for easier shell removal.
  4. Remove yolks: Carefully cut the peeled eggs in half lengthwise. Use a teaspoon to gently scoop out the yolks into a small food processor bowl, keeping the white halves intact.
  5. Prepare filling: Add all filling ingredients except the butter—Dijon mustard, Tabasco, white wine vinegar, mayonnaise, and salt—to the food processor with the yolks. Blitz until the yolks are broken down and the mixture is smooth. Add the cold cubed butter and blitz again, scraping the sides as needed, until the mixture is creamy and well combined.
  6. Prepare egg whites: Select the best 18 to 20 egg white halves with neat edges. Brush off any yolk crumbs from the cut surfaces to keep the presentation clean.
  7. Pipe filling: Transfer the yolk filling mixture into a piping bag fitted with your choice of nozzle (a star tip is recommended). Pipe a generous mound of filling into each egg white half, about the volume of one yolk.
  8. Garnish and serve: Sprinkle the devilled eggs with paprika and finely chopped chives. Serve at room temperature for the creamiest texture and best flavor.

Notes

  • Use fridge-cold eggs for better peeling results after boiling.
  • The swirling technique helps center the yolks for a visually appealing, uniform appearance inside the egg whites.
  • Brushing off yolk crumbs from the egg whites before piping leads to a cleaner presentation.
  • The filling is best served at room temperature as it becomes creamier than when chilled.
  • Whole egg mayonnaise or kewpie mayo adds richness and smoothness to the filling.

Find it online: https://dishcooks.com/devilled-eggs-recipe/