Deviled EggsThe Secret 10-Minute Method for Perfect Deviled Eggs Every Time

Elevate Your Appetizer Game: The Ultimate Deviled Eggs 🥚🔥

Deviled Eggs

Deviled Eggs – Ingredients

  • 12 large eggs
  • 2 teaspoons Dijon mustard
  • 1 tablespoon good quality mayonnaise
  • 3 tablespoons unsalted butter, melted and cooled
  • 4 slices cooked thick cut bacon, minced
  • 2 fresno chiles, sliced
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tablespoon Kosher salt, plus more to taste
  • 1 tablespoon granulated sugar
  • Ground black pepper to taste

Deviled Eggs – Method

Bring a large pot of water to a rolling boil. Gently lower the 12 eggs into the boiling water using a slotted spoon. Boil the eggs for exactly 10 minutes. Prepare a bowl of cold water and ice. Use the slotted spoon to immediately transfer the eggs from the boiling water into the ice bath. 

Let the eggs cool for about 5 minutes until they are comfortable to handle. To peel, gently tap the base of each egg and peel it under running water to help separate the shell.

Cut all the peeled eggs in half lengthwise. Carefully scoop out the egg yolks with a small spoon and place them into a small food processor. Set aside the egg white halves.

While the eggs cool, make the pickled fresno chiles by combining in a small saucepan, combine the vinegar, water, 1 tablespoon Kosher salt, and sugar. Heat over medium heat until the mixture comes to a simmer, stirring until the salt and sugar dissolve. Place the sliced fresno chiles in a small mixing bowl and carefully pour the hot brine over the chiles, ensuring they are fully submerged. Allow the pickled chiles to come to room temperature then place in the refrigerator until ready to use.

To make the filling of the deviled eggs, combine Dijon mustard, mayonnaise, and salt (to taste) to the bowl of a food processor with egg yolks. Pulse the mixture until the yolks are broken up and the ingredients are combined. Pour in the 3 tablespoons of melted, cooled butter. Continue to blitz, scraping down the sides of the processor bowl as needed, until the filling is completely smooth and creamy. 

Dry brush or paper towel to gently brush away any remaining yolk crumbs from the cut surface of the whites. Transfer the creamy filling into a piping bag fitted with your preferred nozzle. Pipe the filling into the egg white halves, creating a neat, mounded swirl.

Sprinkle the filled deviled eggs with minced crispy bacon, slice of pickled chile and minced fine herbs before serving.

Deviled Eggs
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Deviled Eggs

Ingredients

  • 12 large eggs

  • 2 teaspoons Dijon mustard

  • 1 tablespoon good quality mayonnaise

  • 3 tablespoons unsalted butter, melted and cooled

  • 4 slices cooked thick cut bacon, minced

  • 2 fresno chiles, sliced

  • ½ cup apple cider vinegar

  • ½ cup water

  • 1 tablespoon Kosher salt, plus more to taste

  • 1 tablespoon granulated sugar

  • Ground black pepper to taste

Directions

  • Bring a large pot of water to a rolling boil. Gently lower the 12 eggs into the boiling water using a slotted spoon. Boil the eggs for exactly 10 minutes. Prepare a bowl of cold water and ice. Use the slotted spoon to immediately transfer the eggs from the boiling water into the ice bath.
  • Let the eggs cool for about 5 minutes until they are comfortable to handle. To peel, gently tap the base of each egg and peel it under running water to help separate the shell.
  • Cut all the peeled eggs in half lengthwise. Carefully scoop out the egg yolks with a small spoon and place them into a small food processor. Set aside the egg white halves.
  • While the eggs cool, make the pickled fresno chiles by combining in a small saucepan, combine the vinegar, water, 1 tablespoon Kosher salt, and sugar. Heat over medium heat until the mixture comes to a simmer, stirring until the salt and sugar dissolve. Place the sliced fresno chiles in a small mixing bowl and carefully pour the hot brine over the chiles, ensuring they are fully submerged. Allow the pickled chiles to come to room temperature then place in the refrigerator until ready to use.
  • To make the filling of the deviled eggs, combine Dijon mustard, mayonnaise, and salt (to taste) to the bowl of a food processor with egg yolks. Pulse the mixture until the yolks are broken up and the ingredients are combined. Pour in the 3 tablespoons of melted, cooled butter. Continue to blitz, scraping down the sides of the processor bowl as needed, until the filling is completely smooth and creamy.
  • Dry brush or paper towel to gently brush away any remaining yolk crumbs from the cut surface of the whites. Transfer the creamy filling into a piping bag fitted with your preferred nozzle. Pipe the filling into the egg white halves, creating a neat, mounded swirl. 
  • Sprinkle the filled deviled eggs with minced crispy bacon, slice of pickled chile and minced fine herbs before serving.

Recipe Video

Notes

  • Slightly reduce the heat if the water is jostling the eggs too much, which can cause them to crack.

Deviled Eggs – Recipe Notes

Slightly reduce the heat if the water is jostling the eggs too much, which can cause them to crack.

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