How to Make Deviled Eggs

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READY IN 1¼ hrs

Chef John's Deviled Eggs

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"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." — Chef John

Directions

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.
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.
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.
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.
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.
Pipe filling into the egg shells.
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

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.

—Joey Joan

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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!

—Elizabeth

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17 Ratings

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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.

—Emily Tisdale

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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. :)

—Christina

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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.

—Baking Nana

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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!

—dchoya

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Mar 30, 2012

Very nice ,lovely recipe and easy to make

—The Head Caterer

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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!

—myranda21

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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.

Nutritional Information

Chef John's Deviled Eggs

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 138
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
Saturated Fat 2.8g 14 %
Cholesterol 216mg 72 %
Sodium 239mg 10 %
** Potassium 76mg 2 %
Total Carbohydrates 4.1g 1 %
Dietary Fiber 0.1g < 1 %
Protein 6.6g 13 %
Sugars 3.6g
Vitamin A 7 %
Vitamin C 2 %
Calcium 4 %
Iron 10 %
** Thiamin 3 %
** Niacin 11 %
** Vitamin B6 7 %
** Magnesium 2 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.