The Greatest Deviled Eggs
Prep
15m
Cook
12m
Total
27m
Bigly says
Folks. Deviled eggs. THE GREATEST deviled eggs. There have been a LOT of deviled eggs in human history — the Vikings had a version (look it up), the people in the Middle Ages had something egg-shaped and yellow they called 'stuffed eggs' but it was a deviled egg, history just doesn't want to admit it, the cover-up is REAL — and these eggs, the ones I'm about to give you, beat every single one of them. Every one. Not even close. A slaughter.
The problem with most deviled eggs — and I see them at every party, every potluck, every sad hotel buffet with the tongs that don't work right — is the texture. Lumpy yolk. LUMPY YOLK. A lumpy deviled egg is a tragedy. The filling should be SILK. It should be CLOUDS. It should pipe out of the bag like a beautiful yellow dream. Most recipes cannot get there. They have you mashing yolks with a fork like a sad caveman. Cookbook authors hate this trick, the TV chefs won't say it on camera, but I'll say it: a fork is not a tool, a fork is a confession.
The secret is a food processor. THAT is it. That is how you get the silk. That is how you get the cloud. My grandmother taught me this — she was a tough woman, she ran a kitchen the way a captain runs a ship, and she would not tolerate a lumpy yolk in her house. Smaller particles, more surface area, more emulsion, more silk. Tremendous emulsion. Off the charts. Then you pipe the filling in, you dust the paprika, you finish with a tiny piece of chive, and people pick one up at a party and their whole day changes. People will eat one and have to go SIT DOWN. That is the power of a great deviled egg. Trust me on this.
Ingredients
- 6large eggs(older eggs peel easier, the fresh ones fight you)
- 3 tbspmayonnaise(full-fat, Duke's or Hellmann's, no exceptions)
- 1 tspDijon mustard
- 1/2 tspyellow mustard
- 1 tspwhite vinegar
- 1/4 tspkosher salt
- 1/8 tspblack pepper
- for garnishsmoked paprika
- 1 tbspfresh chives, finely sliced(for garnish)
Steps
- 1
Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
- 2
As soon as the water boils, remove from heat, cover, and let sit 11 minutes for fully set yolks with no green ring.
- 3
Drain and transfer the eggs immediately to a bowl of ice water. Chill 5 minutes — the cold shock makes them peel cleanly.
- 4
Peel the eggs and slice each one lengthwise. Pop the yolks into a food processor and arrange the whites on a serving platter.
- 5
Add mayonnaise, Dijon, yellow mustard, vinegar, salt, and pepper to the food processor with the yolks. Process 30-45 seconds, scraping down the sides, until completely smooth and creamy.
- 6
Transfer the yolk filling to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the filling generously into each egg white half.
- 7
Dust the tops with smoked paprika and scatter sliced chives over the platter. Serve cold or at cool room temperature.
One more thing
Set them out on the platter. Twelve perfect little yellow clouds. Step back. Within four minutes they are gone, the platter is empty, and three people will independently ask you for the recipe. Two of them will pretend they 'just want to know what kind of mustard' but they want the whole thing. They always want the whole thing. You can tell them. Or you can tell them to come to BiglyEats and read it themselves. Either way, you win. The eggs win. Everybody wins. Beautiful.
★ QUESTIONS ABOUT THIS ONE? ★
Ask Bigly about The Greatest Deviled Eggs.
Substitutions, what to serve it with, why other chefs are wrong about it. He's got opinions.
★ MORE LIKE THIS ★
KEEP COOKING.
The Best 7-Layer Dip
A tall, structured 7-layer Mexican dip with seasoned beans, chunky guac, sour cream, salsa, cheese, olives, and scallions. Built to stand up to a chip.
Huge Antipasto Skewers
Mediterranean antipasto skewers with fresh mozzarella, salami, olives, tomatoes, and basil. Twenty minutes of assembly. No cooking required.
The Best Bacon Wrapped Dates
Sweet Medjool dates stuffed with creamy almonds and wrapped in crisp bacon. Five ingredients, fifteen minutes, the appetizer that ends every party.
Huge Bacon Wrapped Jalapeños
Cream-cheese-stuffed jalapeño halves wrapped in crispy bacon and baked hot until the bacon glistens and the pepper still has snap. Twelve poppers, one tray.