Creamy Deviled Eggs
by
Stacy London
A nostalgic appetizer with a modern twist, these ultra-creamy deviled eggs come together effortlessly using a food processor and are finished with bold toppings like chorizo and jalapeño for extra flair.
Prep Time:
15 minutes
Cook Time
10 minutes (for boiling eggs)
Serves:
12 deviled egg
halves (6 eggs)
Level:
Beginner
Ingredients
6 hard-boiled eggs
Mayonnaise (to taste, ~3–4 tbsp)
1–2 tsp mustard
1–2 tsp rice vinegar
Salt, to taste
Black pepper, to taste
Optional toppings:
Chorizo
Pickled jalapeños
Caviar or tobiko
Fresh herbs
Instructions
Step 1: Boil eggs, then transfer to an ice bath and peel.
Step 2: Slice eggs in half and remove yolks.
Step 3: Add yolks to a food processor.
Step 4: Add mayonnaise, mustard, rice vinegar, salt, and pepper.
Step 5: Pulse until smooth but slightly textured (not overly whipped).
Step 6: Transfer mixture to a piping bag (or zip-top bag).
Step 7: Pipe filling into egg whites.
Step 8: Top with desired garnishes (chorizo, jalapeño, caviar, etc.).
Serving & Finishing Touches
Serve immediately or chill until ready.