Chef John's Deviled Eggs Recipe - Allrecipes.com
Chef John's Deviled Eggs Recipe
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Chef John's Deviled Eggs
See how to make sinfully delicious deviled eggs. See more
  • READY IN hrs

Chef John's Deviled Eggs

Recipe by  

"My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings

Directions

  1. Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
  2. Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
  3. Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
  4. Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
  5. Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
  6. Pipe filling into the egg shells.
  7. Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2012

I had green jalapeno instead of red and had to go hunting for Sriracha. It was worth it my husband proclaimed them the best I ever made and I liked them as well.

 
Most Helpful Critical Review
Apr 19, 2012

The yolk was raw in the middle and the shell stuck to the egg. I wasted a dozen large eggs and did not serve deviled eggs, as an appetizer, for Easter. Bummed!

 
Mar 17, 2012

Basic recipe is pretty good. It does give a different twist on the classic deviled egg. I gave up Jalapenos (and other favorites) for Lent, but will add them for our Easter dinner or soon after on this recipe, but they will NOT be candied. Lose the sugar. Otherwise, very nice.

 
Mar 19, 2012

These were very good! I used more Siracha than called for...We really enjoyed the spice in these, and the creaminess of the filling from the cream cheese. A nice change from the norm...will make again! Thanks for sharing. :)

 
Mar 21, 2012

Nice combination of tastes - a bit different than the standard deviled egg. I kinda of missed the usual sprinkling of paprika though. Thank you for the recipe. It was a fun one to photograph too.

 
Dec 29, 2012

Instant hit! Deviled eggs are a holiday must have in my family, every year. This year I decided to switch it up with Chef John's spicy twist to the predictable Deviled Egg, and I'm never going back! Deviled Eggs do not have to be made standard, or with boundaries.... Mix it up, adjust the spice to your liking, and "never make it the same twice, because that's no fun!". Each time I have made them, I use a little more of this and a little less of that, mainly adjusting the level of spice according to the party I am serving. My advice, mix up the yolks according to the recipe, taste and adjust! A little trick my Mom taught me is to put the eggs in ice water to cool them down and to help the egg shells come off clean and easy. Just make sure you allow enough time for cooking, because the ice water will stop the cooking process. I put a dozen to 18 eggs in a cold pot, cover with water and cook on high until the water boils. Turn the heat down a little so the water stays on a steady boil, but not a rough rapid boil, cover and cook for 8 minutes. Thank you Chef John for all of your videos, I am a visual learner and your videos have given me confidence to make things I didn't know I could!

 
Apr 08, 2012

Served this for a dinner party of 15 guests and every single one complimented me on them. Huge hit!!!! Love the different tastes and the candied pepper really added something different, including a more fancy aesthetic!

 
Oct 15, 2012

This is by far the best I've tried yet. And its beautiful red and green compliments the holidays nicely! I used white vinegar instead of rice (all i had) and a little more Sriracha. I candied a red sweet pepper (all i could find) and even though i missed the bite from a jap, these still worked wonderfully both visually and tastefully! These were AMAZING!! Thanks Chef John! Making Stuffed Peppers tonight!

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 216 mg
  • 72%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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