This classic deviled egg recipe is an old Gourmet favorite that renders an appetizer fit for any cocktail party, Easter potluck, Thanksgiving reunion, or winter celebration. The method is so simple that each ingredient really matters. The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor. If your paprika has been on the shelf for years, it’s time to get a new bottle.
Using eggs purchased at a grocery store (instead of the farm-fresh variety) is wise. Fresh eggs tend to be harder to peel; grocery store eggs have likely been out in the world a bit longer. About those boiled eggs: Start them in cold water and let them cook gently before shocking them in ice water to cool them down. This hard-boiling technique renders perfectly cooked egg yolks, firm egg whites, and a shell that practically slips off.
Want to get fancy with the garnishes? Add pickled shallots, fresh herbs, grated horseradish, crumbled bacon, or trout roe. Or mix a little hot sauce, harissa, chopped jalapeños, or canned chipotle into the filling for heat; or sweet pickle relish, chopped dill pickles, or a splash of pickle juice for tang.
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What you’ll need
3-Qt. Sauce Pan with Lid
$200 $129 At All-Clad
Spider
$12 $9 At Amazon
Slotted Spoon
$15 At Amazon
Piping Bags
$13 $9 At Amazon
Mixing Bowls
$40 At Target
Recipe information
Total Time
40 minutes
Yield
Makes 12
Ingredients
Preparation
Step 1
Cover 6 large eggs with cold water by 1½" in a 3-qt. heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a small bowl of ice and cold water to stop cooking and let stand 5 minutes.
Step 2
Peel hard-boiled eggs and halve lengthwise. Carefully remove yolks and mash in a mixing bowl with a fork. Add ¼ cup mayonnaise, 1 tsp. Dijon mustard, and ⅛ tsp. cayenne and stir with fork until smooth; season with kosher salt and freshly ground black pepper.
Step 3
Fill piping bag with egg yolk mixture and pipe into egg white halves. Top each half with a sprinkle of paprika or chopped fresh chives (if using).
Do ahead: Deviled eggs can be made up to 12 hours ahead of time; keep refrigerated, covered.
Editor’s note: This deviled eggs recipe was first printed in the June 2002 issue of ‘Gourmet.’ Head this way for more of our favorite holiday brunch ideas →
Recipe notes
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