Ultimate Deviled Eggs

Total Time:
1 hr 55 min
25 min
1 hr
30 min

12 servings

  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1/4 cup Pickled Shallots, chopped, recipe follows, plus more for garnish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 3 gherkins, finely chopped
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 4 slices bacon, cooked and chopped, plus more for garnish
  • 1 scallion, white part finely minced and green part thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon paprika
  • Pickled Shallots:
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/2 teaspoon coriander seeds
  • 5 small shallots, peeled and thinly sliced into rings
Watch how to make this recipe.
  • Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.

  • Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.

  • Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.

Pickled Shallots:
  • Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.

  • Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.

Cook's Notes: The Pickled Shallots can be made up to a week ahead.

To transport, pack the filling in a plastic resealable bag and pack the whites separately in a sturdy container, then place both in a cooler with ice. Pack the toppings separately, they do not require refrigeration. When ready to fill, snip off a corner of the resealable bag and pipe into the whites. Keep some filled halves in the sturdy container in the cooler until ready serve. Finish with the toppings and serve.

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    Recipe courtesy of Ree Drummond