The Best-Ever Deviled Eggs

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
Prep time
Cook time
Total time
These are the best-ever deviled eggs. Seriously. They are.
Recipe type: Brunch / Picnic
Cuisine: American
Serves: 10
  • 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)
  • Garnishes:
  • Smoked paprika
  • Chives, finely chopped
  • Bacon, cooked and crumbled
  • Capers
  • Pimentos, chopped
  • Smoked salmon
  • Thinly sliced jalapeno
  1. Place 12 large eggs in a pot
  2. Gently cover with cold water, about a ½ inch above eggs
  3. Bring water to a boil.
  4. Once the water starts to boil, set a timer for 8 minutes.
  5. While the eggs are cooking, make an ice water bath in a large bowl.
  6. 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.
  7. Wait about 10 minutes.
  8. Gently peel the eggs.
  9. Get a kitchen towel and wet it.
  10. Get a nice sized knife.
  11. Cut each egg in half, length-wise. Clean the knife off with the wet towel after each slicing.
  12. Once all the eggs have been halved, gently pop out the yolk into the bowl of a food processor.
  13. Add the mayo, water, dill, vinegar, mustard, hot sauce, Worcestershire sauce, paprika, salt and pepper.
  14. Process until silky smooth. Add more water, and/or mayo if necessary. Should not be chunky.
  15. Taste and adjust seasoning to your liking.
  16. Place the egg mixture into a sturdy plastic baggie with the corner snipped, or better yet, a pastry bag, with your favorite tip.
  17. Pipe into the egg shells.
  18. Garnish with your favorite toppings. I love a chive and bacon combo. And a pimento and capers combo. Caviar is amazing nestled on top.


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