Finely chopped celery, scallions, and pickle relish add a welcome crunch to this relatively classic deviled egg recipe. Some helpful tips to keep in mind: For easy-to-peel hard-boiled eggs, start with cold eggs straight from the fridge. Lower them gently into the salted boiling water so they don’t crack—but even if they do, don’t worry too much, the salt will keep the white from leaking. When they’re ready, cool them off in an ice bath (ice + lots of cold water), which will encourage their shells to practically slip right off. There’s no need for a piping bag; use two forks to drop a dollop of the filling into the egg-white halves instead.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
8
3
3
2
2
2
2
2
Need to make a substitution?
Preparation
Step 1
Bring a small pot of salted water to a boil. Using a spider or slotted spoon, carefully place eggs in pot. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
Step 2
Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
Step 3
Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
Step 4
Top eggs with pepper and more parsley and serve with hot sauce.
Do ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.
Editor’s note: This recipe was originally printed in our April 2016 issue as The Greatest Deviled Eggs. Head this way for more of our best egg recipes →