Give your already heavenly deviled eggs a summer grill glam up! After peeling and halving, brush the cut sides with a little oil, then grill for a minute or two. The added hint of smoky flavor will get the perfect nice kind of side-eye at all those backyard BBQs and pool parties you’re invited to, you social butterfly, you.
Ingredients
- 6 hardboiled eggs, halved
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- ½ tsp champagne vinegar
- Dash of your favorite hot sauce
- Salt and pepper to taste
- Paprika
- Optional garnishes: fresh dill, chives, parsley, etc.
Directions
- Blend yolks and remaining ingredients, beating with hand blender or mixer until smooth.
- Season to taste.
- Pipe into grilled halves, sprinkle lightly with paprika, garnishing with your choice of accoutrements.
Tips for Perfect Deviled Eggs
Boil Like a Pro: To avoid rubbery whites or chalky yolks, boil eggs gently and cool them in an ice bath. Pro tip: slightly older eggs peel more easily.
Smooth as Silk: Blend the yolks with your filling ingredients until completely smooth—lumpy deviled eggs are simply not pleasant. A hand blender makes quick work of this.
Season Smartly: Balance is key. Use mustard for tang, vinegar for brightness, and a touch of hot sauce for heat. Salt and pepper bring it all together.
Pipe, Don’t Scoop: For a polished presentation, use a piping bag or a plastic bag with the corner snipped off to fill the whites. It’s faster, too.
Get Creative: Elevate those ouefs with garnishes like crispy bacon, smoked salmon, pickled onions, or fresh herbs. Or, go bold with sriracha or wasabi, curry powder, or truffle oil in your filling.
Super Pro tip: If you have an electric kettle, place eggs in kettle with water, set to boil. Turn off and leave in hot water for 10 minutes.