Deviled Eggs

Even basic deviled eggs are delicious, but creative garnishes elevate them to the status of party fare. Take my suggestions, below, or come up with your own signature twist.


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Serves 12 halves
6 eggs, hard-cooked*
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
*Make extra filling if you pipe the mixture into the eggs. Not only does this method require more filling but you'll loose some in the pastry bag.

1. Peel the eggs, cut them in half, and scoop out the yolks, leaving the whites intact.

2. Combine the yolks, mayonnaise, mustard, vinegar, salt, and pepper in a food processor or bowl.

3. Blitz in the processor, or beat by hand until silky-smooth. Add a bit more mayonnaise if the mixture seems dry. Adjust the seasonings.

4. Fill the cavity of each half egg white with the yolk mixture and top with chopped scallions, pimentos, Italian flat-leaf parsley, cilantro, caviar, paprika, or a garnish of your own creation.

Preparation Time: 
10 minutes.
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