ingredients
all
eggs
mayonnaise
dijon mustard
sugar
horseradish
paprika
parsley
capers
cookware
  • saucepan with lid
  • mixing bowl (2)
  • paper towel
  • spatula
  • plastic bag
Deviled eggs are one of my favorite guilty pleasures. I tasted my first one in high school, and it blew my mind. I watched my friend's mom as she made it and can recall the recipe up to this day.

This recipe has improved over time as I learned how to properly boil eggs per my homie, JP (Jacques Pepin). I don't indicate proportions for this recipe because I just season the yolk filling to taste.
1
In this round of making this recipe, I used JP's cold water method for making hard boiled eggs. Place eggs in a pot of cold water with enough room to cover the eggs in about 1" of water and enough room for the water to boil. Bring the whole pot to a boil, uncovered. When it boils, cover the pot and remove from heat. Let steep for 15 minutes.
2
Then submerge eggs in an ice water bath. This step pulls the sulfur away from the yolk surface so that you get bright yellow yolks without that weird green ring.
3
Carefully crack and peel eggs under running water. Slice in half and empty out yolks into a mixing bowl. Reserve egg white halves on a paper towel to dry.
4
Combine yolks with mayonnaise, mustard, horseradish, and sugar to taste. Mix until texture is smooth and consistent.
5
Scrape this mixture into a thick plastic bag. Cut the corner of the bag and pipe the enhanced yolks back into the eggs halves.
6
Garnish with optional paprika, parsley and/or capers.