📝 About This Recipe
A quintessential centerpiece for any Easter brunch, these deviled eggs represent the brightness and renewal of the spring season. This recipe elevates the classic picnic staple with a luxuriously creamy filling, a hint of sharp Dijon, and the refreshing aromatic lift of fresh garden herbs. Perfectly balanced with a whisper of acidity and a smoky finish, they are as elegant to look at as they are delightful to eat.
🥗 Ingredients
The Eggs
- 12 pieces Large Eggs (older eggs peel more easily than farm-fresh)
- 6-8 cups Water (enough to cover eggs by one inch)
- 2 cups Ice (for the ice bath)
The Creamy Filling
- 1/2 cup Mayonnaise (high-quality, full-fat preferred)
- 1.5 teaspoons Dijon Mustard (adds a sophisticated tang)
- 1 teaspoon Yellow Mustard (for classic color and sharp vinegar notes)
- 1 teaspoon Apple Cider Vinegar (to cut through the richness)
- 1 tablespoon Sweet Pickle Relish (finely drained)
- 1/4 teaspoon Fine Sea Salt (adjust to taste)
- 1/8 teaspoon Freshly Ground Black Pepper (fine grind)
- 2-3 dashes Hot Sauce (optional, for a subtle depth of flavor)
Garnish & Finish
- 1/2 teaspoon Smoked Paprika (for dusting)
- 2 sprigs Fresh Dill (torn into small delicate fronds)
- 1 tablespoon Fresh Chives (finely minced)
- 1 piece Radish (sliced into paper-thin half-moons for crunch)
👨🍳 Instructions
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1
Place the 12 eggs in a single layer in a large saucepan and cover with cold water by at least one inch.
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2
Bring the water to a full rolling boil over high heat. Once boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
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3
Let the eggs sit in the hot water for exactly 12 minutes. This method ensures a tender white and a perfectly creamy yellow yolk without the green ring.
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4
While the eggs sit, prepare an ice bath by filling a medium bowl with cold water and 2 cups of ice.
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5
When the timer goes off, use a slotted spoon to transfer the eggs into the ice bath. Let them chill completely for at least 10 minutes.
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6
Gently crack the eggshells all over by tapping them on the counter. Peel the eggs under cool running water, which helps the shell slide off the membrane.
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7
Pat the peeled eggs dry with a paper towel. Using a sharp, non-serrated knife, slice each egg in half lengthwise.
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8
Carefully remove the yolks and place them into a medium mixing bowl. Arrange the empty egg white halves on a serving platter or a deviled egg tray.
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9
Use a fork to mash the yolks into a fine, sandy crumble. For an ultra-smooth professional finish, press the yolks through a fine-mesh sieve.
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10
Add the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, relish, salt, pepper, and hot sauce to the yolks.
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11
Whisk or stir the mixture vigorously until it is completely smooth and whipped in appearance.
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12
Transfer the yolk mixture into a piping bag fitted with a large star tip. If you don't have one, a plastic storage bag with the corner snipped off works beautifully.
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13
Pipe the filling generously into the cavity of each egg white, mounding it slightly above the surface.
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14
Dust the tops lightly with smoked paprika and garnish each egg with a tiny sprig of dill, a sprinkle of chives, and a sliver of radish.
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15
Cover loosely and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the filling to firm up slightly.
💡 Chef's Tips
For the easiest peeling, use eggs that have been in your refrigerator for 7-10 days rather than fresh from the farm. To prevent the eggs from sliding on the plate, slice a tiny sliver off the bottom of each white to create a flat base. If the filling feels too stiff, add an extra teaspoon of mayonnaise or a splash of heavy cream to reach your desired consistency. Always wipe your knife with a damp cloth between every single cut of the eggs to ensure clean, professional-looking edges. If making ahead, store the whites and the filling separately in airtight containers and pipe just before serving to keep the whites bright and the filling fresh.
🍽️ Serving Suggestions
Pair these with a crisp, chilled Prosecco or a dry Rosé to complement the creamy richness. Serve alongside a platter of honey-glazed ham and buttered asparagus for a traditional Easter feast. Arrange on a bed of fresh watercress or microgreens for a stunning, garden-inspired presentation. Offer a side of crispy bacon bits or pickled jalapeño slices for guests who enjoy a bit of extra crunch or heat. These are excellent as a protein-rich accompaniment to a classic Spring Niçoise salad.