Perfect, classic deviled eggs: A quintessential Southern potluck treat
About the recipe
Whether you’re hosting a summer cookout, elegant cocktail party or holiday gathering, these deviled eggs will be a huge hit with your guests. You can add additional garnishes or flavor combinations, but this recipe is the basic foundation for perfect deviled eggs.
Hands On Time: 30 minutes
Total Time: 1 hour
6 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons capers, chopped
2 tablespoons gherkins or sour pickles, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Paprika, for serving
Chopped fresh chives, for serving
In a medium saucepan, arrange the eggs in a single layer and cover with cold water by one inch. Bring the water to a boil then turn off the heat. Let the eggs sit in the hot water for 11 minutes, then immediately transfer to a bowl of ice water. Let sit in the ice water for 10 minutes or more.
Peel the chilled eggs and slice in half lengthwise. Carefully scoop out the cooked yolks. Save the cooked whites for stuffing.
In a food processor, combine the yolks with the mayonnaise, mustard, capers, gherkins, salt, pepper and cayenne. Purée until the mixture is completely smooth, about 1 minute. Transfer the yolk mixture to a piping bag fitted with a plain tip, or to a zipper-lock bag. (If using a zipper-lock bag, cut off one of the bottom corners.)
Pipe the filling into the empty egg whites. Refrigerate for 30 minutes or until ready to serve.
Transfer the deviled eggs to a serving platter, sprinkle the paprika on top of the eggs and garnish with the chives. Serve.