Cooking with San Francisco Cooking School: Get your Deviled Egg on!

Deviled eggs have had a comeback lately, showing up on high-end menus, with high end price tags to boot.  I say make them at home.  They are the ideal foil for any of your favorite savory flavors and, once you have the method etched in your memory, you can make them on the fly and always be the party-pleasing cook.

  • Author: Jodi Liano
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 16 eggs 1x
  • Category: Appetizer
  • Cuisine: California


  • 8 eggs
  • ¼ cup mayonnaise
  • 3 tablespoons minced celery
  • 1 tablespoon grainy mustard
  • 1 tablespoon minced shallots
  • 1½ teaspoons minced fresh dill
  • ½ teaspoon cayenne pepper
  • coarse salt and freshly ground black pepper


Place the eggs in a medium saucepan with cold water to just over them.  Heat the pan over medium high heat.  When the water comes to a boil, turn it off and cover the pan.  Let the eggs rest for 14 minutes then immediately plunge them into a bowl of ice water.  The eggs should rest in the ice water for at least 5 minutes, or until cool.

When the eggs are cool, peel them, cut them in half lengthwise, and carefully scoop the yolks into a medium mixing bowl.  Place the whites, cut side up, on a serving plate.  Use a fork to mash the egg yolks until they are fairly smooth.  Add the mayonnaise, celery, mustard, shallots, 1 teaspoon of the dill, 2 tablespoons of the celery, and the cayenne.  Sprinkle with a pinch each of salt and pepper and stir well.

Using a small spoon, scoop the yolk mixture into the whites.  Alternatively, transfer the yolk mixture to a small plastic bag, cut a ½-inch hole in one corner, and pipe the mixture into the whites.  Top the eggs with a sprinkle of remaining dill and celery.

Keywords: deviled eggs