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Classic Deviled Eggs

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Yields 8

  • by John Ash from Fine Cooking
    Issue 117

The trick to perfecting this classic hors d'oeuvre is to steam your eggs, which helps them cook evenly without overcooking. This recipe can easily be doubled or tripled to serve a crowd. 

  • 4 large eggs
  • 3 Tbs. mayonnaise
  • 1/2 tsp. Dijon mustard
  • Hot sauce, to taste
  • Kosher salt and freshly ground black pepper
  • Paprika, for garnish
  • Thinly sliced fresh chives, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, and hot sauce and continue to mash until smooth. Season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with paprika and chives.

Make Ahead Tips

You can prepare and refrigerate them up to a couple of hours ahead.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1.5; Protein (g): 3; Monounsaturated Fat (g): 2; Carbohydrates (g): 1; Polyunsaturated Fat (g): 2.5; Sodium (mg): 210; Cholesterol (mg): 95; Fiber (g): 0;

Photo: Scott Phillips

This is the only way that works to cleanly peel our fresh eggs from our chickens. And the final result tastes great too!

This is the only way that works to cleanly peel our fresh eggs from our chickens. And the final result tastes great too!

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