Devilishly Good Deviled Eggs

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds flavor without extra calories.

Steam 6 eggs over an inch of boiling water for 12 minutes.

Shock the eggs in an ice bath to cool them down.

Peel the eggs and split them in half.

Transfer all the yolks to the bowl of a food processor or mini chopper.

Add 1 tablespoon of mayonnaise, 2 teaspoons of spicy Dijon mustard, 2 teaspoons of white wine vinegar, and a dash of hot sauce to the yolks.

Process the mixture until smooth, scraping down the bowl a couple of times, which can take up to a couple of minutes.

Add 1-2 tablespoons of extra virgin olive oil gradually, pulsing in between to emulsify it into a creamy mixture.

Season the filling aggressively with salt, and add more vinegar, hot sauce, or mustard to taste if desired.

Transfer the filling to a zipper lock bag, pushing it down into one corner and cutting it off with a sharp pairing knife.

Pick out the 8 best looking egg white halves and place them on a plate or cutting board.

Pipe in the filling generously, making sure each egg half is overflowing with filling.

Drizzle each egg with a generous amount of extra virgin olive oil.

Sprinkle with a pinch of red chili flakes or cayenne pepper, freshly minced chives, and coarse sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens