Description

Classic devilled eggs recipe featuring hard-boiled eggs with a creamy, tangy filling made from Dijon mustard, hot sauce, white wine vinegar, mayonnaise, and cold unsalted butter. Garnished with paprika and fresh chives, these devilled eggs are perfect for parties, appetizers, or snack time. The recipe includes a special swirling technique during boiling to ensure centered yolks and sturdy egg whites.

Ingredients

Scale

Eggs

12 large eggs (50-55g / 2 oz each, fridge cold)

Devilled Eggs Filling

2 tsp Dijon mustard
2 tsp Tabasco or other hot sauce
1 tsp white wine vinegar
2 tsp mayonnaise, whole egg mayo preferred
1/4 heaped teaspoon cooking salt / kosher salt
50 g / 3 tbsp cold unsalted butter, cut into 1 cm / 0.2″ cubes

Garnish

Paprika, regular/sweet or smoked
1 tbsp chives, finely chopped

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Instructions

Boil the Eggs: Bring a large pot with 15cm / 6 inches of water to a boil. Gently lower the eggs into the boiling water using a slotted spoon or spider. Reduce the heat slightly to prevent the eggs from cracking by jostling.
Swirl for Centered Yolks: Boil the eggs for 10 minutes total. For the first 6 minutes, swirl the water every minute by stirring it 4–5 times quickly in one direction with a wooden spoon handle to center the yolks in the whites.
Cool and Peel: Remove the eggs from boiling water using a slotted spoon and place them in a sink filled with cold tap water. Let them cool for about 5 minutes. Tap the base of each egg and peel under the water for easier shell removal.
Prepare Filling: Cut the peeled eggs in half and remove the yolks with a teaspoon. Place the yolks along with Dijon mustard, hot sauce, white wine vinegar, mayonnaise, and salt into a small food processor. Blitz until yolks are broken up. Add the cold butter cubes and blitz again until the mixture is creamy and smooth, scraping down the sides as needed.
Fill Egg Whites: Select the best 18 to 20 egg white halves and remove any yolk crumbs from the cut surface. Transfer the filling to a piping bag fitted with a star nozzle and pipe generous mounds of filling into the egg white halves.
Garnish and Serve: Sprinkle the filled eggs with paprika and finely chopped chives. Serve best at room temperature for creamier texture.

Notes

Large eggs are standard size eggs weighing about 50-55g each. Extra large eggs can be used but adjust filling slightly if using jumbo eggs.
Dijon mustard can be substituted with American mustard (reduce to 1.5 tsp). Any hot sauce like Franks, sriracha, or Mexican hot sauce works; start with less and adjust to taste.
White wine vinegar can be substituted with red wine, champagne, sherry, or apple cider vinegar. Use half amount if substituting with regular white vinegar.
For table salt, use a heaped 1/8 teaspoon; for sea salt flakes, use a level 1/2 teaspoon.
The swirling technique during boiling helps center the yolks to prevent thin egg white walls that break easily when handling.
You can use a small food processor or a handheld electric beater for mixing. If mixing by hand, use softened butter and strain the filling through a sieve for smoothness.
Do not expect 12 eggs to make 24 filled halves; typically it yields 18-20 pieces to avoid over-bulking the filling with mayo.
Devilled eggs can be made ahead and stored refrigerated for up to 5 days. Bring to room temperature before serving for best creaminess. Garnish fresh before serving.

Nutrition

Serving Size: 1 piece
Calories: 70
Sugar: 0.3 g
Sodium: 180 mg
Fat: 6 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 120 mg