Deviled Eggs

April 14, 2014

These are not your traditional deviled eggs, but they have classic deviled egg flavors, and in my opinion– better texture. I just love the velvety and thick runny egg yolk, so I thought why turn them into crumbly hard yolks only to smooth them out again with mayo? Also, these are easier to make. Each medium boiled egg gets a little dab of shallot-infused mayo. Top each off with a little sprinkle of paprika and dill and you’ve got my favorite version of deviled eggs!


  • 12 eggs
  • 1/3 cup of good mayonnaise
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of white vinegar
  • 1/2 shallot
  • fresh dill
  • paprika
  • sea salt and freshly ground black pepper to taste

EggsStart by making medium-boiled eggs. Bring a small pot of water to a boil (make sure the pot is wide enough so all the eggs fit in one layer). Use just enough water so they barely cover the eggs. Lower the heat to a very gentle simmer. Place the room temperature eggs in the boiling water very carefully. I use a large spoon to slide them in. Cook for 6-7 minutes and immediately remove from heat and run under very cold water to stop the cooking.

Eggs in boiling water

Peel the eggs and slice the eggs in half. Sprinkle a little salt and pepper over them.Medium boiled eggs

To make the mayonnaise, combine mayonnaise, dijon mustard and roughly chopped 1/2 shallot in a food processor and blend. Add the vinegar and blend again until smooth. Place a dollop on each egg and add a pinch of paprika over the eggs.

Deviled eggs

Roughly chop the dill and add a pinch on each egg.

Deviled Eggs
(images by HonestlyYUM)


Ohhh my goodness… why haven’t I seen deviled eggs prepared this way before?! I wonder if a tiny slice of smoked salmon would taste good on these too? Wow, my mind is reeling! I can’t wait to try your recipe. They look beautiful AND delicious.

Those look perfect. I’m such a huge egg-fan and always appreciate it when the yolk is that just-right consistency! Great photos, too.

lovely..i like how you dont have to scoop out the yolk and put them back in,

yum! these look like a much more appetizing version of the traditional deviled egg. i love how the yolk is left untouched.

Love this! I always wondered why we smash up the yolks. I prefer this already without even trying it. But I will, pinning!

these are so beautiful! those yolks are bang on and i love how you left them alone. true inspiration!!

it’s like a deconstructed version … but it actually make so much more sense than the original. thanks!

OMG the yolks have the perfect consistency. Going to try them like the commenter above suggested with smoked salmon.

I’ve never tried the deviled eggs (they’re not so famous here in Italy), but I’m definitely gonna use this recipe!

I just made these but I used sriracha instead of paprika and vinegar. These is the only way I eat eggs now. I also employed the America’s Test Kitchen technique of steaming the eggs instead of boiling them. Perfectly cooked and delicious. 😀

So glad you enjoyed them! I’ll have to try that technique of steaming eggs… I’m intrigued!

Made these last night along with your recipe of Baked Ricotta…. These eggs were fabulous!! Pretty and definitely a party stand out. Suggestion, the food processor isn’t really necessary,,, as that little amount can be minced and combined manually. I did cook the eggs just a little longer, so the middle of the yoke was still gooey but the sides held up a little more…. the 6 minute egg was a but “raw” for my taste.

Leave a Reply

Link Love