The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh ones. But we wanted to be able to start with eggs of any age and still end up with flawlessly smooth peeled results. Instead of a cold water start, we used our recipe for Easy-Peel Hard Cooked Eggs (this page), which calls for placing cold eggs directly into hot steam. This denatures the outermost egg white proteins quickly, causing them to shrink away from the shell membrane, making it easy to slip off the eggshells after cooking.
Then it was a question of making a devilishly good filling, which deviled eggs often lack. Since combining egg yolks with mayonnaise is traditional, we were glad we could use 3 tablespoons of mayo for a smooth, rich, keto-friendly filling. To add tart, punchy flavor we stirred fresh parsley, cider vinegar, Dijon mustard, Worcestershire sauce (for umami), and cayenne into the egg yolk–mayo mixture. For one variation, heat and texture came from chipotle, cilantro, and radishes. For the other, canned tuna enhanced protein, while capers and chives gave crunch and freshness. This recipe can be easily doubled. If you prefer, use a pastry bag fitted with a large plain or star tip to fill the egg halves.
Jump to RecipeInstructions :
- Peel eggs and halve lengthwise with paring knife. Transfer yolks to bowl; arrange whites on plate. Mash yolks with fork until no large lumps remain. Add mayonnaise and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Stir in parsley, vinegar, mustard, Worcestershire, and cayenne until fully incorporated.
- Transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag. Using scissors, snip ½ inch off filled corner. Squeezing bag, pipe yolk mixture into egg white halves. Serve.
Classic Deviled Eggs
Ingredients
- 2 recipes Easy-Peel Hard-Cooked Eggs this page
- 3 tablespoons mayonnaise
- 1 tablespoon minced fresh parsley
- 1 teaspoon cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- Pinch cayenne pepper
Instructions
- Peel eggs and halve lengthwise with paring knife. Transfer yolks to bowl; arrange whites on plate. Mash yolks with fork until no large lumps remain. Add mayonnaise and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Stir in parsley, vinegar, mustard, Worcestershire, and cayenne until fully incorporated.
- Transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag. Using scissors, snip ½ inch off filled corner. Squeezing bag, pipe yolk mixture into egg white halves. Serve.