There’s no shortage of deviled egg recipes out there. Everyone—including a chef at one of BA’s 50 best restaurants of 2022—has their own spin on the retro appetizer and potluck favorite. There are spicy renditions with jalapeño, cayenne, and horseradish; those where Greek yogurt gives the egg yolk mixture tang; and some that double down with chopped dill pickles and pickle juice.
While there’s no gold standard, classic deviled egg recipes often call for mayonnaise, yellow or Dijon mustard, a touch of hot sauce, and a sprinkle of paprika and chives as a garnish.
This one doesn’t stray far, but finely chopped celery, scallions, and pickle relish add a welcome crunch. If you’ve made deviled eggs before, you know the drill, but there are some helpful tips to keep in mind: For easy-to-peel hard-boiled eggs, start with cold eggs straight from the fridge. Lower them gently into the salted boiling water so they don’t crack—but even if they do, don’t worry too much, the salt will help keep the white from leaking.
Cut down on your time spent by whisking the base in a mixing bowl as the eggs cook. When they’re ready, cool them off in an ice bath (ice + lots of cold water), which will encourage their shells to practically slip right off. There’s no need for a piping bag; use two forks to drop a dollop of the filling into the egg-white halves instead.
Ingredients
4 Servings
8
3
3
2
2
2
2
2
Preparation
-
Step 1
Bring a small pot of salted water to a boil. Using a spider or slotted spoon, carefully place eggs in pot. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
Step 2
Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
Step 3
Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
Step 4
Top eggs with pepper and more parsley and serve with hot sauce.
Do ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.
