Gordon Ramsay’s Deviled Eggs

These classic deviled eggs are my go to dish for gatherings and picnics with a touch of creamy and tangy flavor that always disappears fast from the table Each bite brings simple comfort and I love that this recipe never goes out of style

I first made these for a summer bbq and ended up needing to double the batch because guests raved and asked for more

Ingredients

• large eggs: provide the protein rich base for sturdy deviled eggs make sure to choose eggs that are not super fresh for easier peeling
• mayonnaise: gives the creamy luxurious base I like to use a full fat version for best flavor
• Dijon mustard: brings a touch of heat and depth use a name brand for balanced sharpness
• apple cider vinegar: lends acid and brightness if you want a milder tang use white wine vinegar plus a tiny drop of honey
• salt and pepper: season the filling to your taste start lightly and taste as you mix
• paprika or cayenne with paprika: makes the perfect finishing color and gentle kick Hungarian paprika is especially vibrant

Instructions

Boil the Eggs:

Place eggs in a pot cover with cold water and bring to a full boil on high Once boiling lower the heat and let eggs simmer gently for exactly fifteen minutes This method ensures the yolks are fully set but not dry

Ice Bath Them:

Transfer the hot cooked eggs immediately to a bowl filled with plenty of ice and water Let them chill until completely cooled at least ten minutes The cold shock stops cooking and loosens the shell for easier peeling

Peel and Slice:

Working gently tap each egg on a hard surface and roll lightly to crack the shell Carefully peel off all the shell Rinse to remove any bits Slice each egg lengthwise with a sharp knife then pop out the yolks and arrange egg whites on a tray

Make the Filling:

Place all cooked yolks in a small bowl Mash thoroughly with a fork until no large lumps remain Add mayonnaise Dijon mustard vinegar salt and pepper to taste Stir and mash into a perfectly smooth and creamy mixture

Fill the Whites:

Transfer the mixture to a piping bag or use two teaspoons to portion the filling into the egg white cavities Try to mound the filling for a pretty look Take your time to avoid tearing the delicate whites

Garnish:

Dust each egg with a sprinkle of paprika holding the shaker high for even coverage For a stronger kick add a little cayenne too Serve right away or cover and chill until ready

Dijon mustard is my favorite part because its tang rounds out the creaminess of the mayonnaise Every Easter my family has a contest for the best deviled eggs and last year this version finally won me the family trophy

Storage Tips

Refrigerate deviled eggs in an airtight container for up to two days Place a piece of parchment over the eggs before sealing to help keep them neat If making ahead do not sprinkle paprika until just before serving to preserve freshness

Ingredient Substitutions

If you do not have Dijon regular yellow mustard adds sharpness while whole grain mustard introduces extra texture For dairy free use a plant based mayonnaise Lemon juice can substitute for vinegar in a pinch for extra brightness

Serving Suggestions

Pile them onto a platter over crisp lettuce for parties Top each with chopped pickles chives or even a dab of sriracha for a spicy twist These are perfect for spring weddings and brunches as a light bite

Cultural and Seasonal Context

Deviled eggs have roots in classic European cuisine but are a Southern staple at picnics and potlucks Fresh herbs and garden toppings add a seasonal spin In spring add fresh chives or dill In autumn try smoked paprika and a touch of horseradish

Seasonal Adaptations

add snipped chives or fresh dill for a springtime version use smoked paprika in fall to bring warmth for summer picnics add finely diced pickles for an extra tang

Success Stories

Once I brought these to a family reunion and my cousin who never eats eggs went back for seconds Now everyone asks for deviled eggs at every gathering and they never fail to disappear

Freezer Meal Conversion

Deviled eggs do not freeze well as the texture changes Instead prep eggs and filling separately up to two days ahead Combine just before serving for best taste

These deviled eggs are always gone in minutes so make more than you think you will need Enjoy the classic flavor and crowd pleasing ease

Recipe FAQs

→ What’s the best way to cook the eggs?

Begin by simmering the eggs in boiling water for about 15 minutes, then transfer to an ice bath to ensure easy peeling and a creamy yolk.

→ How do I achieve a smooth filling?

Mash the yolks thoroughly and mix in mayonnaise, Dijon, and vinegar until very smooth before filling the whites.

→ Can I adjust the flavor or spice level?

For extra tang, try more vinegar or a tiny bit of honey. For heat, add cayenne along with paprika on top.

→ How can I prevent the filling from splitting the whites?

Gently spoon or pipe the filling into the whites, taking care not to overfill or press too hard.

→ Can these be made ahead?

Yes, prepare and fill the eggs ahead of time, chill well, and garnish just before serving for best texture.