Deviled Eggs
Ingredients
Main Recipe
Garnish
Trisha Yearwood's Variation
Instructions
Main Recipe
- 1
Boil eggs: Place eggs in warm water, bring to a boil, boil for 1-3 minutes, then turn off heat and let sit for 6-10 minutes.
- 2
Cool eggs, then peel and slice in half lengthwise.
- 3
Remove yolks to a mixing bowl.
- 4
Add mayonnaise, sesame oil, Sriracha, and rice wine vinegar to the yolks. Mix with a fork.
- 5
Add olive oil and whip with a whisk until smooth and shiny.
- 6
Pipe filling into egg white halves.
- 7
Garnish with toasted sesame seeds and sliced scallions. Serve.
Trisha Yearwood's Method
- 1
The night before serving, hard-boil the eggs (older eggs peel more easily and sitting overnight helps center the yolks).
- 2
Place eggs in a pot of water and bring to a boil.
- 3
When water is bubbling, turn off heat and let eggs sit for 20 minutes.
- 4
Pour off hot water and refill pot with cold water.
- 5
Crack eggshells all over and let sit in cold water for 5 minutes.
- 6
Peel eggs, cover, and chill for at least 1 hour.
- 7
Slice eggs in half lengthwise with a clean knife (wipe between cuts for neat presentation).
- 8
Remove yolks to a bowl and mash with a fork.
- 9
Add mayonnaise, mustard, sweet relish, salt, and pepper. Mix well.
- 10
Spoon or pipe filling into egg white halves.
- 11
Sprinkle with paprika and refrigerate to set.
💡 Cook's Notes
This recipe includes two variations: an Asian-inspired version with sesame oil and Sriracha, and Trisha Yearwood's classic Southern-style version with mustard and sweet relish. For best results, use older eggs as they are easier to peel. Boiling the eggs the night before helps center the yolks for a more attractive presentation.
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