There’s no shortage of deviled egg recipes out there. Everyone—including a chef at one of BA’s 50 best restaurants of 2022—has their own spin on the retro appetizer and potluck favorite. There are spicy renditions with jalapeño, cayenne, and horseradish; those where Greek yogurt gives the egg yolk mixture tang; and some that double down with chopped dill pickles and pickle juice.
While there’s no gold standard, classic deviled egg recipes often call for mayonnaise, yellow or Dijon mustard, a touch of hot sauce, and a sprinkle of paprika and chives as a garnish.
This one doesn’t stray far, but finely chopped celery, scallions, and pickle relish add a welcome crunch. If you’ve made deviled eggs before, you know the drill, but there are some helpful tips to keep in mind: For easy-to-peel hard-boiled eggs, start with cold eggs straight from the fridge. Lower them gently into the salted boiling water so they don’t crack—but even if they do, don’t worry too much, the salt will help keep the white from leaking.
Cut down on your time spent by whisking the base in a mixing bowl as the eggs cook. When they’re ready, cool them off in an ice bath (ice + lots of cold water), which will encourage their shells to practically slip right off. There’s no need for a piping bag; use two forks to drop a dollop of the filling into the egg-white halves instead.
Looking for an herby version? Try chef Alex Raij’s recipe with yuzu kosho.
Ingredients
4 Servings
Kosher salt
8
large eggs
3
Tbsp. mayonnaise
3
Tbsp. very finely chopped celery
2
Tbsp. finely chopped drained sweet pickle relish
2
Tbsp. very finely chopped scallion
2
Tbsp. yellow mustard
2
tsp. very finely chopped parsley, plus more for serving
2
dashes hot sauce (such as Tabasco), plus more for serving
Freshly ground black pepper
