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Deviled Eggs

Deviled eggs are my favorite spring appetizer and picnic side dish. I always make an assortment for Easter weekend, so I thought this would be a good time to share my filling recipe and foolproof egg cooking technique.


6 large organic, pasture-raised eggs, cold from the fridge (My preferred Brand is Vital Farms.)

Large bowl of ice water


Gently place eggs in a large saucepan. Add cold water to an inch above eggs and cover pan with lid. Bring water to boil over high heat. Boil 8 minutes over mid-high heat for the perfect combination of firm yet creamy cooked eggs. Remove from heat. Using a slotted spoon, transfer eggs one at a time to a large bowl of ice water and let them cool for 5 minutes. This will help the eggs peel more easily. Peel eggs. I recommend tapping the top and bottom of the egg lightly and few times, then applying gentle pressure while rolling the egg over a hard surface, such as a marble board, to crack the shell all around.


Using a sharp chef’s knife, cut each egg in half lengthwise. Using a teaspoon-sized measuring spoon, gently scoop out the cooked egg yolks into a medium-sized mixing bowl. Place egg halves hollow side up on an egg plate or serving platter*.


Cooked Egg Yolks

½ Cup Mayonnaise (My preferred brand is Duke’s.)

2 Teaspoons Minced Shallot

1 ½ Teaspoon Dijon Mustard (My preferred brand is Maille.)

1 Teaspoon White Wine Vinegar

1 Teaspoon Finely Granulated Sugar

Whisk all ingredients together in medium-sized bowl until smooth. Place filling mixture in piping bag, or use a ziplock bag and cut off small corner tip. Pipe desired amount of filling into eggs. Add your preferred toppings.


Chopped Chives

Curry Seasoning

Chopped Dill + Smoked Salmon

Old Bay Seasoning + Minced Cooked Shrimp

Olive Tapenade


Pimiento Cheese

* To eliminate eggs from sliding around on a smooth platter, slice a very shallow portion lengthwise off the rounded bottom edge to create a flat egg bottom.


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