Easy and Delicious Deviled Eggs Recipe – Perfect for Parties or Snacks

Elevate your appetizer game with these irresistible deviled eggs. Perfectly cooked, creamy, and bursting with flavor, they’re sure to be the star of any gathering.

Deviled eggs have come a long way from their potluck afterthought status. These aren’t your average, bland, mayo-heavy eggs. Our recipe transforms this classic dish into a gourmet delight that will have everyone coming back for seconds.

The secret to these heavenly deviled eggs lies in the perfect cooking technique and high-quality ingredients. We’ll show you how to achieve that elusive, perfectly cooked egg white and creamy yolk filling that will make your taste buds dance with joy.

Inspired by the culinary magic of Chef Ana Sortun from Oleana in Cambridge, Massachusetts, this recipe takes deviled eggs to new heights. The combination of premium olive oil, tangy Dijon mustard, and a hint of heat creates a flavor profile that’s simply irresistible.

Get ready to impress your guests with these show-stopping deviled eggs that are anything but ordinary. Let’s dive into the art of creating the perfect deviled egg!

Ultimate Creamy Deviled Eggs

Ingredients

• 12 large eggs, slightly aged for easier peeling
• 2 tablespoons (30ml) mayonnaise, homemade preferred
• 1 tablespoon (15ml) Dijon mustard
• Up to 1 tablespoon (15ml) white wine vinegar
• 1/2 teaspoon (3ml) Frank’s RedHot sauce
• 1/4 cup (60ml) extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 tablespoons (85g) thinly sliced chives
• Crushed red pepper or hot paprika
• Crunchy sea salt, such as Maldon

Instructions

1. Prepare an ice bath in a large bowl. In a large pot with a steamer insert, bring 1 inch of water to a boil. Place eggs in the steamer basket, cover, and cook for 12 minutes over high heat. Immediately transfer eggs to the ice bath and cool for at least 15 minutes. Peel under cool running water and halve lengthwise.
2. Separate yolks from whites, placing yolks in a food processor. Choose the 16 best-looking egg white halves and set aside. Add mayonnaise, mustard, 1/2 tablespoon vinegar, and hot sauce to the yolks. Process until smooth, scraping down the sides as needed.
3. With the machine running, slowly drizzle in 2 tablespoons olive oil. Season with salt and remaining vinegar to taste. Transfer the mixture to a piping bag or zipper-lock bag.
4. Pipe the filling generously into each egg white half. Drizzle with remaining olive oil and garnish with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately for maximum flavor and presentation.

Chef’s Tips

For truly exceptional deviled eggs, splurge on high-quality extra-virgin olive oil. The rich, fruity notes will elevate the entire dish.

This recipe intentionally creates extra filling for generously stuffed eggs. Any leftover egg whites make a protein-packed snack or a healthy addition to your pet’s meal.

Make-Ahead Options

Streamline your prep by boiling the eggs and preparing the filling up to 24 hours in advance.