Jammy Deviled Eggs

By Ali Slagle

Updated April 5, 2023

Jammy Deviled Eggs
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Total Time
45 minutes
Rating
4(239)
Comments
Read comments

Topping hard-boiled eggs with fiery condiments dates back to ancient Rome (and gave deviled eggs their name), but stirring the seasonings into the yolks, then spooning the mixture back into the egg whites is believed to have started much later. Do like the Romans do, and skip the scooping and refilling and instead make an appetizer with the same flavors and more creaminess, but less fuss. Steam the eggs just until the yolks are fudgy, halve them, then dollop with punchy mayonnaise. You can embellish the mayo with chopped pickles, shallots or other herbs, but avoid additional liquid, as the results could glide off the egg.

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Ingredients

Yield:24 halves
  • 12large eggs
  • Ice, as needed
  • ½cup mayonnaise
  • 2tablespoons finely sliced chives, plus more for garnish
  • 1tablespoon Dijon mustard
  • 1teaspoon pickle or caper brine, or white wine vinegar
  • Ground cayenne, to taste
  • Salt
  • Paprika (optional), for garnish
Ingredient Substitution Guide

Preparation

  1. Step 1

    Fill a large pot with 1 inch of water, cover and bring to a boil. Gently lower the eggs into the water, cover and cook for 8½ minutes, lowering the heat as needed for a vigorous boil. Make an ice bath by filling a large bowl with ice and cold water. When the eggs are done, transfer them to the ice bath and cool for at least 20 minutes (see Tip).

  2. Step 2

    In a small bowl, stir together the mayonnaise, chives, mustard and pickle brine. Season to taste with cayenne and salt.

  3. Step 3

    To peel the eggs, crack them all around, then peel them in the ice bath. (If it’s tricky, try peeling under cold running water.) Transfer peeled eggs to a cutting board to dry.

  4. Step 4

    Halve the eggs, wiping the knife clean between each cut, and transfer to a serving platter, cut side up. Season them lightly with salt. To one half, add a dollop of the mayo. Taste and adjust the seasonings. Add dollops to the rest of the eggs, then garnish with more chives and paprika, if using. Serve any extra of the mayo alongside.

Tip
  • Shocking the eggs stops their cooking and also helps create round — not flat-bottomed — eggs. Cooling them completely will make them easier to peel. Boiled eggs can be refrigerated for up to 1 week.

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Ratings

4 out of 5
239 user ratings
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Comments

Mike in Maine

No, no. These may be okay, but they are not deviled eggs. Call them something else. Gussied Up Hard Boiled Eggs perhaps. But modified yolk replaced is essential the the essence of Deviled Eggs.

Newlywed KM

I initially scoffed, but then really craved a deviled egg, and I'm the only one in house that eats them. Did a bit of a riff: boiling the eggs for 5 and letting them stand for 10, then rinsing in cold. Sliced one in half, placed a dollop of brown mustard, then a dollop of greek yogurt, then s & p, and crowned with a mini pickle sliced short-way (about 3 slice fit per egg-half). Tasted exactly like when I go through the whole rigamarole, but without the extra mixing scooping and stuffing...

Eileen

I’m sure these are wonderful. The texture is part of what makes devilled eggs so appealing so I will smush the cooked yolks with these seasonings as usual.

Emily

I actually think these might be better than traditional deviled eggs. Especially for a party when you don’t want a stranger messing with your egg yokes.

Katherine

People! There are dozens (pun intended) of options for boiling an egg and timing and stovetops vary (gas, electric, induction). That said to my horror I had no pickles or capers which are usually a staple in my fridge so I used pickled jalapeño brine. Love jammy eggs and as also posted extra mayo will be great with tuna.

shane

Used the leftover prepared mayo to make tuna salad - it was divine.

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