Deviled Eggs

Name: Deviled Eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: United States / Europe
Ingredients: 12 large eggs; 90 g (⅓ cup + 1 tbsp) mayonnaise, Mayonnaise or store-bought; 2 tsp Dijon mustard; 1 tsp white wine vinegar or pickle brine; 15 g (1 tbsp) unsalted butter, softened, optional, for silkiness; 1 pinch fine sea salt, about 1 g; 1 pinch black or white pepper; 1 tsp smoked paprika, for dusting; 1 tbsp chives, finely chopped

Creamy, tangy filled eggs, the party snack that always disappears

Makes: 24 halves
Hands-on: 20 min
Total: 55 min
Level: Easy

Hard-boiled egg whites filled with a smooth, mustardy yolk cream. Using 10-minute eggs keeps the yolks tender and vivid yellow, and a little vinegar keeps the filling bright.

Ingredients

12large eggs
90 gmayonnaise (⅓ cup + 1 tbsp)Mayonnaise or store-bought
2 tspDijon mustard
1 tspwhite wine vinegar or pickle brine
15 gunsalted butter (1 tbsp)softened, optional, for silkiness
1 pinchfine sea saltabout 1 g
1 pinchblack or white pepper
1 tspsmoked paprikafor dusting
1 tbspchivesfinely chopped

Diet: Vegetarian, Gluten-free
Allergens: egg, mustard, milk, sulphites
Origin: United States / Europe

Method

Boil the eggs for 10 minutes following Boiled Eggs, then chill in ice water for 5 minutes. 15 min
Peel the eggs and cut them in half lengthwise with a sharp, damp knife. Pop the yolks into a bowl and arrange the whites on a platter.
Press the yolks through a fine sieve, or mash thoroughly with a fork.
Beat in the mayonnaise, mustard, vinegar, butter, salt and pepper until completely smooth and creamy. Taste: it should be well seasoned and tangy.
Spoon the filling into a piping bag or a zip-top bag with a corner snipped off, and pipe it generously into the whites.
Dust with smoked paprika and scatter with chives. Chill for 15 minutes before serving.

Why it works

Ten-minute eggs have yolks that are fully set but still tender, so they mash into a silky cream rather than a dry paste. Sieving the yolks removes lumps instantly. Vinegar and mustard cut the richness of the yolk and mayonnaise, keeping the filling lively.

Common mistakes

Overcooked eggs: green-ringed yolks and a sulfur taste.
Underseasoned filling: eggs need a fair amount of salt and acid. Taste and adjust.

Variations

Nordic: Top each egg with a few shrimp, a sprig of dill and a fleck of lemon zest, or with a little lumpfish roe.
Spicy: Add 1 tsp hot sauce to the filling and top with sliced pickled jalapeño.