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Deviled Eggs with Creamy Filling

TahiraJaved
Deviled Eggs with Creamy Filling
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Paprika-Chive Deviled Egg Close-Up
TahiraJaved

Deviled Eggs with Creamy Filling

These classic deviled eggs feature tender egg whites filled with a silky, tangy yolk mixture and a touch of paprika. Creamy, flavorful, and beautifully bite-sized, they're the ultimate crowd-pleasing appetizer for parties, picnics, and family celebrations!
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Prep Time 15 minutes
Cook Time 12 minutes
Ice Bath 15 minutes
Total Time 42 minutes
Servings: 12 servings (2 halves each)
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs
  • 12 large eggs cold from the fridge
  • Ice and cold water for the ice bath
  • 1 inch of water for steaming
For the Creamy Filling
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon style mustard made without wine, or 2 tsp yellow mustard
  • 1 tbsp dill pickle brine or white vinegar
  • 1 tsp granulated sugar
  • 1/4 tsp fine salt
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • Pinch of cayenne pepper optional
For Garnish
  • 1 tsp smoked paprika
  • 1 tbsp chopped fresh chives
  • Thin pickle slices optional

Equipment

  • Steamer basket and lidded pot cooks the eggs gently and makes them easy to peel
  • Large bowl of ice water stops the cooking and loosens the shells
  • Fine mesh sieve presses the yolks into a silky, lump free filling
  • Piping bag or zip top bag pipes neat swirls into the whites
  • Deviled egg platter or shallow dish holds the eggs steady while you serve
  • Sharp paring knife halves the eggs cleanly without tearing the whites

Method
 

  1. Put 1 inch of water below the steamer basket and bring it to a rolling boil, then place the eggs in the steamer basket, cover, and steam for 12 minutes, until the whites are firm and the yolks are set and pale yellow.
  2. Move the eggs to the ice bath right away and chill for 15 minutes, until cold to the touch. The cold shrinks the white away from the shell.
  3. Crack each egg gently on the counter, roll it under your palm, and peel under a thin stream of cold water, starting at the wider end. Halve each egg lengthwise with a clean knife, and pop the yolks into a bowl.
  4. Press the yolks through the fine mesh sieve with the back of a spoon, until they fall in a fluffy pile.
  5. Stir in the mayonnaise, mustard, pickle brine, sugar, salt, pepper, garlic powder, and cayenne until smooth and creamy. Taste it and add a pinch more salt if needed.
  6. Spoon the filling into the bag, snip a 1/2 inch corner, and pipe swirls into each white. Dust with smoked paprika, sprinkle with chives, and serve cold.
    7. Steam the eggs for exactly 12 minutes and chill them right away; overcooking makes a green gray ring and a sulfur smell, and slow cooling makes the shells stick.

Notes

  • Use eggs that are about a week old for easy peeling.
  • Sieve the yolks for a silky filling.
  • Fill the eggs on the day you serve them.
Storage: Refrigerate filled eggs up to 2 days, or store whites and filling separately up to 3 days.

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