Recipes · Appetizers
Deviled Eggs
- Serves
- 12
- Meal
- Appetizers
- Issue
- November 2025
Ingredients
- 6-8 hard-cooked large eggs (see cooking method below)
- 1/4 cup mayonnaise
- 1/2 tsp. Dijon mustard
- 2 Tbs. finely chopped green onions, green portion only
- 1 Tbs. finely chopped capers, optional
- 1/8 tsp. ground hot red pepper
- Salt, to taste
- 2 tsp. finely chopped fresh thyme
Method
Pour two to three quarts of water into a large pot and bring to a boil over medium-high heat. Pierce the top of the eggs with a thumbtack or needle. Add the pierced eggs one by one, gently tipping them off the side of a large slotted spoon into the boiling water. Roll the eggs briefly to center the yolks. Simmer for 11 minutes. Remove the eggs to a bowl of ice water to cool.
Tap the top of each egg on the counter. Roll on the counter to crack the shell. Under cool running water, start peeling at the large end to catch the air bubble. Pull off the shell, working down to the tapered end. Some eggs will peel more easily than others.
Slice the cooked eggs in half lengthwise and scoop the yolks into a small mixing bowl. Mash the yolks well with a fork or whisk. Add the mayonnaise, mustard, green onions, capers, hot red pepper, and salt. Mix well. Spoon or pipe decoratively back into the halves. Garnish with finely chopped thyme.
TIP: “Always cook more eggs than needed if perfection is desired, as some yolks may not be centered properly or the eggs may peel imperfectly. Those can be used for egg salad.” —Nathalie Dupree
From “Be Our Guest: Discover Tried & True Thanksgiving Recipes From Local Cookbooks.”