This Gordon Ramsay’s Deviled Eggs Recipe is a creamy and easy recipe, which is made with mayonnaise and Dijon mustard. It’s the perfect party appetizer, ready in about 45 minutes.
Jump to RecipeGordon Ramsay’s Deviled Eggs Recipe Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar (or white wine vinegar)
- Salt & pepper, to taste
- Paprika (or a mix of cayenne and paprika), for garnish
How To Make Gordon Ramsay’s Deviled Eggs
- Boil the eggs: Place the eggs in a saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil, then reduce the heat to a simmer and cook for 15 minutes.
- Chill and peel: Immediately transfer the cooked eggs to a bowl of ice water and let them chill completely, for at least 10 minutes. Gently crack the shells and peel the eggs under cool running water.
- Prepare the yolks: Slice each peeled egg in half lengthwise. Gently scoop the yolks into a medium bowl and arrange the egg white halves on a serving tray.
- Make the filling: Mash the egg yolks with a fork until they are a fine, crumbly texture. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until the filling is completely smooth and creamy.
- Fill and garnish: Spoon or pipe the yolk mixture evenly into the hollows of the egg white halves. Sprinkle with paprika or a mix of paprika and cayenne for a little heat. Serve immediately or chill until ready to serve.
Recipe Tips
- How do I get perfectly cooked hard-boiled eggs? Starting the eggs in cold water and bringing them to a boil helps prevent cracking. Simmering them for a full 15 minutes ensures the yolk is completely cooked through and firm, which is ideal for a creamy filling.
- What’s the secret to easy-to-peel eggs? The ice bath is crucial. Shocking the hot eggs in ice water causes the egg inside to contract slightly, pulling it away from the shell. Peeling them under cool running water also helps the shell slip off more easily.
- How do I get a super smooth filling? For the smoothest possible filling, press the cooked yolks through a fine-mesh sieve before mixing them with the mayonnaise and other ingredients. This breaks up any lumps and creates a velvety texture.
- Can I make these ahead of time? Yes. You can prepare the filling and store it in an airtight container or piping bag in the refrigerator for up to 2 days. Keep the egg white halves separate and fill them just before serving for the best results.
Garnish and Variation Ideas
Deviled eggs are a perfect canvas for creativity. Beyond a simple sprinkle of paprika, try:
- Finely chopped fresh chives or dill
- A small piece of crispy, crumbled bacon
- A single caper or a tiny piece of a cornichon pickle
- A sprinkle of everything bagel seasoning
How To Store Deviled Eggs
Refrigerate: Store assembled deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. If you’re making them ahead, it’s best to store the filling and whites separately. Freeze: Freezing is not recommended, as it will ruin the texture of both the egg whites and the creamy filling.
Deviled Eggs Nutrition Facts
- Calories: 70 kcal
- Carbohydrates: 1g
- Protein: 6g
- Fat: 5g
- Saturated Fat: 1.5g
- Sodium: 150mg
Nutrition information is estimated per deviled egg half and may vary based on ingredients and cooking methods used.
FAQs
Why is my filling runny?
Runny filling is usually caused by adding too much liquid (like vinegar) or using a very thin mayonnaise. Start with the recommended amounts and only add more liquid if the filling is too stiff.
Can I use a different kind of mustard?
Yes. While Dijon provides a classic, tangy flavor, you could also use yellow mustard for a milder taste or a whole grain mustard for more texture.
What’s the best way to transport deviled eggs to a party?
Specialized deviled egg carriers are available and work best. If you don’t have one, you can pipe the filling into a zip-top bag. Arrange the egg white halves in your serving container, and then snip the corner of the bag to pipe the filling into the whites once you arrive.
Try More Recipes:
- Gordon Ramsay Spicy Mexican Eggs Recipe
- Gordon Ramsay Scrambled Eggs Recipe
- Gordon Ramsay’s Bacon and Leek Quiche Recipe
Gordon Ramsay’s Deviled Eggs Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings12
minutes15
minutes70
kcalA classic, creamy, and perfectly tangy deviled egg recipe that’s simple to make and always a crowd-pleaser.
Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
Salt and pepper to taste
Paprika for garnish
Directions
- Boil eggs for 15 minutes, then immediately transfer them to an ice bath to cool completely.
- Peel the cooled eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl; arrange the whites on a platter.
- Mash the yolks, then mix in the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the filling back into the egg white halves.
- Garnish with a sprinkle of paprika and serve.
Notes
- An ice bath is the key to making the eggs easy to peel.
- For an ultra-smooth filling, press the cooked yolks through a fine-mesh sieve before mixing.
- The filling can be made up to 2 days in advance and stored in the refrigerator.
- Garnish with fresh chives, crumbled bacon, or a sprinkle of cayenne for extra flavor.
