It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.
The quickest way to kick off a party is by laying out a platter of deviled eggs, and this deviled egg recipe makes the appetizer especially hard to resist. They’re smoother, creamier, and richer than most—and absolutely packed with filling—thanks to one clever trick: blending a few whole hard-boiled eggs into the yolk mixture. The technique, inspired by a recipe in Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table by Jeremy Salamon (chef and owner of Agi’s Counter in Brooklyn) and Casey Elsass, creates an ultra-lush filling that pipes beautifully and borders on overstuffed in the best way.
The flavor profile stays true to classic deviled egg (mayonnaise, Dijon mustard, a little hot sauce), but the texture sets them apart. For the easiest peeling and tender whites, we recommend steaming the eggs instead of boiling them. Once filled, garnish the eggs however you like, from smoked paprika or chives to something a little flashier like caviar or candied bacon.
Tips for the best deviled eggs:
Why blend whole eggs into the filling?
Adding a few whole hard-boiled eggs to the food processor along with the yolks makes the filling exceptionally smooth and creamy while giving you more to pipe generously into the whites.
Is steaming better than boiling eggs for deviled eggs?
Often, yes. Steaming eggs in a covered saucepan with about an inch of water helps prevent cracked shells and typically makes peeling eggs much easier. Either way, transferring the cooked eggs to a cold water bath will help chill them so you can get to stuffing faster.
How far ahead can you make deviled eggs?
You can cook the eggs up to a day in advance and keep them unpeeled in the refrigerator. Peel, fill, and garnish shortly before serving for the best texture.
What can I add to deviled egg filling?
A splash of dill pickle juice or pickled jalapeño brine (in place of or in addition to the hot sauce) adds brightness. You can also mix in finely chopped pickles, kimchi, or tender herbs for extra flavor.
How should I garnish deviled eggs?
Keep it simple with a sprinkle of paprika (hot, smoked, or mild), chopped fresh chives, or a dot of sweet pickle relish or prepared pink horseradish—or go bigger with crispy bacon, dill oil (as they do at Agi’s Counter), or even a small spoonful of caviar.
Recipe information
Total Time
35 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Pour water into a large saucepan to come ½" up sides and bring to a rolling boil. Using a large spoon and working one at a time, carefully lower 9 large eggs into pan. Cover and cook, adjusting heat as needed to maintain a simmer, 9 minutes.
Step 2
Using a slotted spoon, transfer eggs to a medium bowl of ice water and let cool 10 minutes. Remove eggs from water and pat dry. Working one at a time, gently crack all over, then peel, starting from fat end with air pocket; discard shells. Pat eggs dry.
Step 3
Place 3 eggs in a food processor. Slice remaining 6 eggs in half lengthwise. Carefully remove yolks from halved eggs and transfer to food processor; set egg whites aside. Add ⅓ cup mayonnaise, 1 Tbsp. Dijon mustard, 1 tsp. chili sauce (such as sriracha), and a generous pinch of kosher salt. Process, scraping down sides as needed, until mixture is very smooth and creamy, about 3 minutes. Taste and season with more salt and/or add more mustard as needed. Transfer filling to a pastry bag fitted with the tip of your choice. (Alternatively, you can use a resealable plastic bag and snip off 1 corner.)
Step 4
Lightly season reserved egg whites all over with salt and freshly ground pepper. Generously pipe filling into hollow of each egg white half (save any leftover filling in the fridge for another use). Top with coarsely chopped dill, thinly sliced chives, and/or chopped kimchi as desired; season with more pepper.
Do Ahead: Eggs can be cooked and cooled in water bath 1 day ahead. Drain; pat dry. Transfer (unpeeled) to an airtight container; chill.
