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Deviled Eggs

by Matt Kennard

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Standard deviled eggs with smoked paprika and cayenne, and a firm rule about the mayonnaise. Kewpie or Duke's, nothing else.

Serves
6
Total
45 min
SimmeredEggs
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These are conventional except in two places: the heat, and the mayonnaise.

The mayonnaise is the part I won't move on. Kewpie or Duke's. Kewpie is made with egg yolks only and has a rice vinegar tang; Duke's has no added sugar and more egg yolk than most. Everything else on the shelf is sweeter and thinner, and in a filling that's mostly mayonnaise you taste the difference immediately.

Smoked paprika and cayenne do the rest. The paprika is for depth and color, the cayenne so the second bite has some heat behind it.

If it's not right

  • Hard to peel: started in cold water, or the eggs were too fresh.
  • Gray ring on the yolk: overcooked. 11 minutes and straight into ice.
  • Grainy filling: yolks weren't mashed smooth before the mayonnaise went in.
  • Bland: salt, then more mustard. The cayenne is heat, not flavor.

Ingredients

6

Method

  1. Lower the eggs into already-boiling water and cook 11 minutes. Straight into ice water and leave them until cold.

  2. Peel under running water. Starting in boiling water rather than cold is what makes them peel cleanly.

  3. Halve them, and put the yolks in a bowl.

  4. Mash the yolks smooth, then add the mayonnaise, mustard, paprika, cayenne and a good pinch of salt. Mix until completely smooth.

  5. Taste. Adjust salt first, then heat.

  6. Pipe or spoon back into the whites.

  7. Dust with more smoked paprika and scatter the chives.

Goes with

Also good with
Hummus

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