Deviled Eggs - Devilishly Delicious

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“I've had this recipe,from Food & Drink magazine (the best of) in my pile of recipes to try for ages - now why didn't I make it sooner? I've included tips for making perfect hard boiled eggs! For best results, read the directions one day ahead.”

Ingredients Nutrition


  1. Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.
  2. The night before cooking the eggs, store them on their side in their container to centre the yolks.
  3. Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.
  4. Over high heat, heat water & eggs until just fully boiling.
  5. Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.
  6. Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.
  7. Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.
  8. Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.
  9. Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.

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