Description
Barefoot Contessa’s deviled eggs bring classic Southern charm to any gathering. Creamy yolks blended with mayonnaise, Dijon mustard, and a sprinkle of chives create irresistible bite-sized appetizers you’ll crave at every party.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
Creamy Base:
- 3 tablespoons plain Greek yogurt (or 3 tablespoons mayonnaise)
- 1 teaspoon dijon mustard (or ½ teaspoon dried mustard)
Flavor Enhancers and Seasonings:
- ¼ teaspoon Worcestershire sauce
- 1 tablespoon pickle relish
- Salt and pepper, to taste
Garnish (Optional):
- Smoked paprika
- Fresh chopped chives
Instructions
- Submerge fresh eggs carefully in a pot of water, ensuring they are completely covered by 1 inch (2.54 centimeters) of water.
- Bring water to a rolling boil over high heat, then immediately reduce to a gentle simmer.
- Allow eggs to cook for precisely 12 minutes, maintaining a consistent low temperature.
- Create a cold shock environment by filling a large mixing bowl with equal parts ice cubes and cold water.
- Transfer eggs directly from the simmering pot into the prepared ice bath using a slotted spoon.
- Let eggs rest in the ice water for exactly 10 minutes to halt the cooking process and facilitate easy shell removal.
- Gently tap each egg against a hard surface to create small cracks around the shell, then carefully peel under running cool water.
- Slice each peeled egg lengthwise using a sharp knife, wiping the blade clean between cuts.
- Extract the golden yellow yolks with a small spoon, placing them in a separate mixing bowl.
- Combine yolks with creamy Greek yogurt, tangy Dijon mustard, rich Worcestershire sauce, zesty pickle relish, kosher salt, and freshly ground black pepper.
- Whisk the mixture until smooth and well-integrated, tasting and adjusting seasonings as needed.
- Transfer the yolk blend into a piping bag or a resealable plastic bag with a corner snipped off.
- Carefully pipe or spoon the creamy filling into each pristine egg white half.
- Garnish with a light dusting of smoky paprika and finely chopped fresh chives for visual appeal and additional flavor.
Notes
- Start with room temperature eggs to prevent cracking during boiling and ensure even cooking.
- Add a splash of vinegar to the boiling water to help egg whites coagulate faster and create smoother shells.
- Gently tap eggs on a hard surface and roll them to create small cracks before peeling for easier shell removal.
- Store peeled eggs in cold water to keep them moist and prevent them from drying out before preparation.
- Use a sharp knife or egg slicer to create clean, precise cuts when halving the boiled eggs for the most professional look.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 95 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg