Hickman Deviled Eggs Recipe

Hard boil eggs

Place 12 large eggs in a single layer in a medium-large pot and cover with cold water by about 1 inch. Bring to a gentle boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 10–12 minutes for fully set yolks. Meanwhile prepare an ice bath (large bowl with ice and cold water).

After the time is up, transfer the eggs to the ice bath and chill at least 10 minutes to stop cooking and make peeling easier.

Peel and halve

Gently crack and peel each egg under running water to remove shells. Slice each egg lengthwise and remove yolks into a medium mixing bowl. Place egg white halves on a serving platter or tray.

Make filling

Mash the reserved yolks with a fork until crumbly. Add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Mix until smooth and creamy. Taste and adjust seasoning—add a little more salt, pepper, or vinegar if needed.

Fold in 1 tablespoon truffle olive oil into the yolk mixture until incorporated. This adds a subtle truffle aroma; mix gently so the filling stays fluffy.

Transfer the yolk mixture to a piping bag fitted with a large round or star tip (or use a zip-top bag and snip a corner). Pipe or spoon the filling into the egg white halves, mound slightly above the white edge for an attractive presentation.

Lightly dust the filled deviled eggs with 1 teaspoon gochugaru (Korean chili flakes) evenly across the eggs. For guests who prefer less heat, reserve some flakes to sprinkle selectively.

Optionally, sprinkle a little smoked paprika (about 1 teaspoon across all eggs) for color if desired.

Finish by drizzling the eggs very lightly with the remaining truffle olive oil if you like a stronger truffle note—use sparingly (a few drops per egg).

Garnish each egg with a pinch of thinly sliced chives (use the 2 tablespoons) distributed evenly across the platter.

Chill the assembled deviled eggs for at least 15 minutes before serving to firm up the filling and allow flavors to meld. Serve cold or slightly chilled.

Store leftovers covered in the refrigerator up to 2 days. If making ahead beyond that, store filling separately and fill just before serving to maintain texture.