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Thanksgiving Deviled Eggs

Print Recipe
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 47 minutes
Servings: 24 halves
Calories: 68
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs ideally a week or two old
  • ⅓ cup mayonnaise 75g
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar or pickle brine
  • ¼ teaspoon fine salt
  • 1 pinch white pepper
Toppings
  • Smoked paprika for dusting
  • Chopped chives
  • Crispy shallots or fried onions
  • Crumbled bacon
  • Everything bagel seasoning

Equipment

  • Medium saucepan
  • Medium bowl
  • Fork
  • Piping bag or plastic bag
  • Serving platter

Method
 

Cook the eggs
  1. Lower the eggs into already-boiling water and boil 10 to 11 minutes. Or set them in a steamer basket over boiling water for 12 minutes — steaming peels even better.
Ice bath
  1. Transfer straight to a bowl of ice water and leave 10 minutes. This stops the cooking and makes them easy to peel.
Peel
  1. Peel under a thin stream of running water, starting at the wide end where the air pocket is.
Make the filling
  1. Halve the eggs, pop the yolks into a bowl, and push them through a fine sieve. Mash in the mayo, Dijon, vinegar, salt and pepper until smooth and slightly loose.
Pipe and top
  1. Pipe the filling into the whites from a piping bag or a zip bag with a corner cut. Top just before serving.

Notes

The ice bath is not optional. It stops the cooking so the yolks stay bright yellow, and it contracts the egg away from the shell so it peels clean. Slightly older eggs (a week or two) peel better than fresh ones.