The Best Deviled Eggs

Ingredients

• 6 large Large Fresh Brown Eggs (fresh, preferably organic brown eggs for easier peeling and richer flavor)
• 6 tablespoons Duke's Mayonnaise (full‑fat Southern style mayo, the brand used in the video)
• 4 tablespoons Sweet Pickle Relish (adds a sweet tang to the fillings)
• 3 tablespoons Dijon Mustard (smooth, sharp mustard used in all three fillings)
• 2 tablespoons Deviled Ham (canned) (spiced ham spread for the sweet version)
• 1 piece Chipotle Pepper in Adobo Sauce (finely chopped; include 1 tsp adobo sauce)
• 1 teaspoon White Sugar (balances the heat in the spicy filling)
• 2 cloves Garlic (minced)
• 0.5 teaspoon Red River Ranch Mesquite Seasoning (contains ancho chili, adds smoky depth to the spicy filling)
• 1 teaspoon Raw Honey (100% pure, adds sweetness to the bacon version)
• 2 slices Cooked Bacon (finely chopped; reserve a few pieces for garnish if desired)
• 1 pinch Smoked Paprika (garnish for the sweet ham filling)
• 0.25 teaspoon Chili Powder (garnish for the bacon‑honey filling)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil the Eggs

   Place the 6 eggs in a large pot, cover with cold water, bring to a rolling boil, then reduce heat and simmer for 10 minutes.

   Time: PT15M

   Temperature: 100°C

2. Ice Bath & Chill

   Immediately transfer the boiled eggs to an ice‑water bowl. Let sit for 2 minutes, then refrigerate for at least 2 hours to make peeling easier.

   Time: PT2H5M

3. Peel and Halve

   Gently tap each egg, peel the shell, rinse, and slice each egg lengthwise with a serrated knife to create a small well for the filling.

   Time: PT5M

4. Prepare Sweet Ham Filling (Version 1)

   In a mixing bowl combine the yolks from 2 eggs, 2 Tbsp Duke’s mayo, 1 Tbsp sweet pickle relish, 1 Tbsp Dijon mustard, and 2 Tbsp deviled ham. Season with salt and pepper, then mash with a fork until smooth.

   Time: PT5M

5. Pipe & Garnish Sweet Ham Eggs

   Transfer the filling to a piping bag (or zip‑top bag with a corner cut). Pipe the mixture into the egg white halves. Sprinkle a pinch of smoked paprika on each.

   Time: PT5M

6. Prepare Spicy Chipotle Filling (Version 2)

   In a second bowl combine the yolks from another 2 eggs, 2 Tbsp Duke’s mayo, 1 Tbsp honey‑Dijon mustard, 1 finely chopped chipotle pepper with 1 tsp adobo sauce, 1 tsp white sugar, 1 clove minced garlic, and ½ tsp Red River Ranch Mesquite seasoning. Mix, then season with salt and pepper.

   Time: PT5M

7. Pipe & Garnish Spicy Chipotle Eggs

   Pipe the spicy mixture into the second set of egg white halves. Optionally dust with a tiny pinch of smoked paprika for color.

   Time: PT5M

8. Prepare Bacon & Honey Filling (Version 3)

   In the third bowl combine the yolks from the remaining 2 eggs, the remaining 2 Tbsp Duke’s mayo, 2 Tbsp sweet pickle relish, 1 Tbsp Dijon mustard, 2 slices cooked bacon (finely chopped), 1 tsp raw honey, 1 clove minced garlic, and a pinch of chili powder. Mash everything together until fully incorporated, then season with salt and pepper.

   Time: PT5M

9. Pipe & Garnish Bacon & Honey Eggs

   Pipe the bacon‑honey mixture into the final set of egg white halves. Sprinkle a pinch of chili powder on top for a subtle kick.

   Time: PT5M

10. Final Presentation & Serve

    Arrange all three egg varieties on a serving platter. Serve chilled or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

190

Protein

7 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Large Fresh Brown Eggs: large white eggs
• Instead of Duke's Mayonnaise: store‑bought mayo, homemade mayo
• Instead of Sweet Pickle Relish: dill relish
• Instead of Dijon Mustard: spicy brown mustard, yellow mustard
• Instead of Deviled Ham (canned): pâté, spam
• Instead of Chipotle Pepper in Adobo Sauce: cayenne pepper, smoked paprika
• Instead of White Sugar: honey
• Instead of Garlic: garlic powder
• Instead of Red River Ranch Mesquite Seasoning: chipotle powder, cajun seasoning
• Instead of Raw Honey: maple syrup
• Instead of Cooked Bacon: turkey bacon, smoked ham
• Instead of Smoked Paprika: regular paprika
• Instead of Chili Powder: cayenne pepper

Equipment Needed

• Large Pot
• Spoon
• Ice Bath Bowl
• Cutting Board
• Serrated Knife
• Mixing Bowl
• Fork
• Measuring Spoons
• Piping Bag or Zip‑Top Bag
• Small Bowls (3)

Critical Steps — Do Not Skip

• Boiling the eggs for exactly 10 minutes to achieve a firm yolk.
• Rapidly chilling the eggs in an ice bath and refrigerating for at least 2 hours for easy peeling.
• Piping the fillings evenly into the egg whites to avoid overflow.

Chef Tips from the Video

• Use Duke’s Mayonnaise – it’s the secret ingredient that gives the fillings a rich, authentic Southern flavor.
• For an extra pop of color, drizzle a tiny line of hot sauce on the spicy version just before serving.
• If you can’t find Red River Ranch Mesquite seasoning, substitute with a blend of smoked paprika and a pinch of cumin.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; texture of egg whites changes when frozen.

Room temperature: Do not leave out longer than 2 hours for food safety.

Make-Ahead Tips

• Prepare all three fillings up to the piping stage and keep them covered in the refrigerator; pipe just before serving.
• Hard‑boiled eggs can be made a day ahead and stored in their shells in a sealed container.

Frequently Asked Questions