Deviled Eggs Recipe (with Video)

Mayonnaise Method
1. In a high-sided container, combine the eggs, mustard, lemon juice, garlic, and salt. Whisk to combine.
2. Pour in the oil down the side of the container, making sure the oil stays in a single layer above the egg mixture.
3. Combine using an immersion blender at high speed until the mixture becomes thick and homogeneous.
4. Store in an airtight container and refrigerate for up to 2 weeks.
Deviled Eggs Method
1. Place the eggs in a medium saucepot.
2. Cover the eggs with enough water to cover the eggs with about 1 inch of water.
3. Bring the water to a boil, then cover the pot and turn off the heat.
4. Let the eggs sit in the hot water for 12 minutes.
5. Transfer the eggs to an ice bath.
6. Once completely cooled, peel the eggs, cut them in half lengthwise, and separate the egg white from the egg yolks.
7. Reserve the egg whites in the refrigerator.
8. Add to the egg yolks the mayonnaise, mustard, smoked paprika, Tabasco sauce (to your liking), salt, and pepper.
9. Mix the filling with a fork or tiny whisk until completely smooth.
10. Transfer the egg filling into a plastic bag or airtight container and refrigerate until ready to use or up to 1 week.
11. To serve, add a dollop of the egg yolk filling to each egg white. Garnish with a sprinkling of smoked paprika and optionally, pickled red onions.
Pickled Red Onions Method
1. Place the sliced red onions in a jar or sealable heatproof container.
2. Combine vinegar, water, salt, and sugar in a small pot.
3. Bring the mixture to a simmer and then pour it over the red onions.
4. Cover the jar or container with a lid and let sit for 30 minutes at room temperature.
5. Serve or refrigerate for up to 2 weeks.