Classic Deviled Eggs
Creamy, tangy, and piped into perfectly halved whites, these deviled eggs are a picnic and potluck staple made foolproof with an easy steaming method that guarantees eggs that peel clean every time.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons yellow mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika, plus more for garnish
- 2 tablespoons finely chopped chives, plus more for garnish
Instructions
- Fill a large pot with about 1 inch of water and fit it with a steamer basket, then bring the water to a rolling boil over high heat.
- Carefully lower the eggs into the steamer basket in a single layer, cover the pot, and steam for exactly 12 minutes for firm, fully set yolks with no gray ring.
- While the eggs steam, fill a large bowl with ice and cold water to make an ice bath.
- As soon as the 12 minutes are up, transfer the eggs immediately to the ice bath using tongs or a slotted spoon and let them chill for at least 10 minutes; this stops the cooking and makes peeling much easier.
- Peel the cooled eggs under a thin stream of cool running water, starting at the wider bottom end where there is usually an air pocket.
- Slice each peeled egg in half lengthwise with a sharp knife, wiping the blade clean between cuts for neat edges.
- Gently pop the yolks out into a medium bowl, arranging the empty whites cut-side up on a serving platter.
- Mash the yolks with a fork until no large lumps remain, then add the mayonnaise, Dijon mustard, yellow mustard, relish, vinegar, salt, pepper, and smoked paprika.
- Mix until completely smooth and creamy, then taste and adjust seasoning, adding a touch more vinegar for tang or salt as needed.
- Fold the chopped chives into the yolk mixture.
- Spoon the filling into a piping bag fitted with a large star tip (or a zip-top bag with a corner snipped off) and pipe generous swirls into each egg white half.
- Garnish the deviled eggs with a light dusting of smoked paprika and a scattering of extra chives, then chill for at least 20 minutes before serving for the best flavor and texture.
Why You'll Love This
- Steaming instead of boiling makes the eggs practically peel themselves
- A double-mustard combo of Dijon and yellow gives a rounder, more complex tang
- Easy to make a day ahead - just pipe and garnish right before serving
Shocking the eggs in an ice bath the moment they finish steaming is what prevents the dreaded gray-green ring around the yolk.
Peel eggs under running water - it gets between the membrane and the shell so the whites come out smooth instead of pitted.
Nutrition
| Calories | 150 |
| Protein | 7 g |
| Fat | 12 g |
| Carbs | 1 g |
| Fiber | 0 g |
| Sodium | 220 mg |
Estimated per serving
