Best Deviled Egg
Delicious and easy to make, these deviled eggs combine creamy textures with rich flavors, perfect for any gathering.
Ingredients
Eggs
- 6 large large eggs Use fresh eggs for best taste and easy peeling.
Filling Ingredients
- 2 tablespoons apple cider vinegar
- 1.5 teaspoons kosher salt (Diamond Crystal)
- 2.5 tablespoons mayonnaise
- 0.5 cup Parmigiano Reggiano (freshly grated) Use a microplane grater.
- 1.5 tablespoons Pecorino Romano (freshly grated) Use a microplane grater.
- 2 teaspoons crème fraîche (or sour cream, full-fat)
- 1 teaspoon Dijon mustard
- 0.75 teaspoons coarse black pepper
- Kosher salt (to taste, Diamond Crystal)
- 0.33 cup guanciale or pancetta (finely chopped)
- 0.25 cup Parmigiano Reggiano (freshly grated) For garnish. Use a microplane grater.
- freshly cracked black pepper (to taste)
Instructions
Preparation
- Begin by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil, then turn off the heat, cover the pot, and let the eggs sit for about 12 minutes.
- After 12 minutes, transfer the eggs to a bowl filled with ice water to cool for at least 5 minutes. This will make them easier to peel.
- Once the eggs are cool, peel them carefully and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Set aside the egg whites.
Mixing the Filling
- To the bowl with the yolks, add apple cider vinegar, kosher salt, mayonnaise, Parmigiano Reggiano, Pecorino Romano, crème fraîche, Dijon mustard, coarse black pepper, and fresh guanciale or pancetta. Mix everything well until creamy and smooth.
Assembly
- Using a spoon or a piping bag, carefully fill the egg whites with the yolk mixture.
- Sprinkle freshly cracked black pepper and additional grated Parmigiano Reggiano on top for garnish.
Notes
Deviled eggs can be served directly on a platter or arranged beautifully on a serving tray. They are best enjoyed chilled, so consider preparing them a few hours in advance.