Deviled Eggs



  • 10 hard-boiled eggs

  • ½ cup Homemade Mayonnaise

  • Coarse salt and freshly ground black pepper

  • 1 pinch cayenne pepper

  • Assorted garnishes, such as anchovy fillets, caviar, creme fraiche, crumbled bacon, curry powder, ground nutmeg, kalamata olive strips, pickled ginger slices, fresh tarragon, fresh thyme, toasted cumin seeds, sea salt, or wasabi caviar (optional)


  1. Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.

  2. In the bowl of a food processor, process egg yolks and mayonnaise until smooth. Alternatively, press yolks through a sieve; mix yolks with mayonnaise until smooth. Season with salt, black pepper, and cayenne.

  3. Transfer egg yolk mixture to a pastry bag fitted with a large plain or star tip. Pipe mixture carefully and very neatly into egg halves; top with assorted garnishes, if desired. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.

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