I know it’s annoying when people claim to have the ‘best ever’ of anything…but as far as the Loon and I are concerned….these are the Best-Ever Deviled Eggs. Follow this step by step, and the garnish to your own liking…and you’ll be very happy!
The Best-Ever Deviled Eggs
These are the best-ever deviled eggs. Seriously. They are.
Author: Kris Longwell
Recipe type: Brunch / Picnic
- 12 large eggs.
- ¾ cup of good mayonnaise (preferably homemade)
- 2 tablespoons of water
- 2 tablespoons of fresh dill, chopped
- 2 teaspoons of white wine vinegar
- 1 teaspoon of Dijon mustard (or more, to you liking)
- ½ teaspoon of hot sauce (ie, Crystals, Tabasco, Louisiana)
- Dash of Worcestershire sauce
- ½ teaspoon of smoked paprika
- Pinch of Kosher salt (more, to taste...don't over salt!)
- Fresh crushed black pepper (to taste)
- Smoked paprika
- Chives, finely chopped
- Bacon, cooked and crumbled
- Pimentos, chopped
- Smoked salmon
- Thinly sliced jalapeno
- Place 12 large eggs in a pot
- Gently cover with cold water, about a ½ inch above eggs
- Bring water to a boil.
- Once the water starts to boil, set a timer for 8 minutes.
- While the eggs are cooking, make an ice water bath in a large bowl.
- Once the 8 minutes are up, turn off the heat, and then quickly, but gently, remove the eggs from the hot water and place in ice water.
- Wait about 10 minutes.
- Gently peel the eggs.
- Get a kitchen towel and wet it.
- Get a nice sized knife.
- Cut each egg in half, length-wise. Clean the knife off with the wet towel after each slicing.
- Once all the eggs have been halved, gently pop out the yolk into the bowl of a food processor.
- Add the mayo, water, dill, vinegar, mustard, hot sauce, Worcestershire sauce, paprika, salt and pepper.
- Process until silky smooth. Add more water, and/or mayo if necessary. Should not be chunky.
- Taste and adjust seasoning to your liking.
- Place the egg mixture into a sturdy plastic baggie with the corner snipped, or better yet, a pastry bag, with your favorite tip.
- Pipe into the egg shells.
- Garnish with your favorite toppings. I love a chive and bacon combo. And a pimento and capers combo. Caviar is amazing nestled on top.