Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Deviled Eggs
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs & Filling Base
Flavor & Garnish
Method
Eggs & Filling Base
Hard boil eggs
Place 12 large eggs in a single layer in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Bring water to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully set yolks. After 10 minutes, transfer eggs to an ice bath (bowl of ice water) and chill for at least 10 minutes to stop cooking and make peeling easier.
Peel and halve
Gently crack shells and peel each egg under running water to remove any small shell fragments. Pat eggs dry and slice each egg lengthwise through center. Carefully remove yolks and place yolks in a medium mixing bowl. Place egg white halves on a serving platter and refrigerate while preparing filling.
Prepare filling
Mash the reserved yolks with a fork until mostly smooth. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix thoroughly until smooth and creamy. Taste and adjust seasoning — add additional salt, pepper, or a splash more vinegar if needed. If using pickles/cornichons, finely chop and fold in up to 2 tablespoons now.
Flavor & Garnish
Fill egg whites
Transfer the yolk filling into a piping bag fitted with a wide round or star tip (or use a resealable plastic bag with a corner snipped). Pipe or spoon the filling into the cavity of each egg white half, mounding slightly for a neat presentation. This recipe yields filling for 24 deviled halves (from 12 eggs).
Finish and serve
Lightly dust each filled egg with about 1/2 teaspoon total sweet smoked paprika, aiming for a light even sprinkle. If you like a smoky finish, use 1/2 teaspoon smoked paprika instead or combine. Sprinkle the reserved chopped chives over the eggs for color and freshness. Cover and chill for at least 30 minutes to let flavors meld, or serve immediately. Keep refrigerated and consume within 2 days.