Deviled Eggs Recipe

Cook the eggs

Place 12 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. As soon as the water reaches a boil, cover the saucepan and remove it from the heat. Let the eggs sit, covered, for 10–12 minutes for fully set yolks.

Cool and peel

Drain hot water and transfer eggs to an ice bath (bowl of ice water). Chill at least 5 minutes to stop cooking. Gently crack shells and peel under running water to remove any small shell pieces. Pat eggs dry with paper towel.

Halve and reserve whites

Slice each egg lengthwise. Gently remove yolks into a medium mixing bowl and place egg white halves on a serving tray or platter, cut-side up.

Make yolk filling

Mash the cooked yolks with a fork until crumbly. Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix until smooth and creamy. Adjust texture with up to 1–2 tablespoons more mayonnaise if needed.

Pipe or spoon filling

Transfer the yolk mixture to a pastry bag fitted with a large star or round tip (or use a resealable plastic bag with a corner cut). Pipe or spoon heaping teaspoons of the yolk mixture into each egg white half. Lightly dust the filled eggs with 1/2 teaspoon smoked paprika for color.

Prepare salmon and garnish: cut the smoked salmon into small ribbons or dice. Stir the chopped capers, 2 tablespoons snipped chives, and 1 teaspoon lemon zest into the yolk filling reserved for the eggs you will dress with this option (prepare enough to fill desired number of halves).

Assemble: fill egg whites with the salmon-enhanced yolk mixture. Top each filled egg with a small ribbon of smoked salmon and a small dollop (about 1/4 teaspoon) of caviar or roe. Sprinkle a few extra snips of chive on top. Serve chilled.

Blend bacon jam: fold 3 oz Nueske's bacon jam into a portion of the yolk mixture (use amount equal to the number of egg halves you plan to top), mixing gently so streaks of jam remain for texture. Stir in 1 teaspoon minced thyme.

Assemble: pipe or spoon the bacon-jam yolk mixture into the reserved egg white halves. Top each with a small spoonful (about 1/2 teaspoon) extra bacon jam if desired, and finish with a thin slice of scallion and a few microgreens for brightness.

Infuse yolk filling: stir 1/2 teaspoon black truffle oil and (if using) 1 teaspoon minced black truffle or truffle paste into a portion of the yolk mixture along with 2 tablespoons of finely snipped chives. Taste and adjust—truffle oil is strong, add sparingly.

Assemble: fill the egg whites with the truffle-chive yolk. Finish each egg with an extra tiny drop (a drop or two) of truffle oil or a small flake of minced truffle, and sprinkle a very light pinch of flaky sea salt on top. Serve immediately chilled or at cool room temperature.