Trio of Easter (or All-Year) Deviled Eggs Recipe
Prep Time:
45 minutes
Cook Time:
20 minutes
Servings:
24 Deviled Eggs
Ingredients
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • ½ teaspoon coarse sea salt, divided
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons cooked and finely chopped smoked bacon
  • 1 tablespoon fresh thyme sprigs
  • 1 tablespoon capers in brine, drained
  • 1 tablespoon fresh tarragon leaves
Directions
  1. Bring a large pot of water to a boil.
  2. Gently lower the eggs into the water with a slotted spoon. Reduce heat to a low simmer and cook for 12 minutes.
  3. While the eggs are cooking, prepare a large bowl with a water bath of ice and cold water.
  4. Transfer the cooked eggs to the water bath with the slotted spoon.
  5. Once the eggs are completely cool, transfer them to a container and refrigerate them until ready to use.
  6. To peel the eggs, gently tap the shells on a hard surface and use your hand to roll back and forth to loosen the shells.
  7. Trim a small piece of white from both ends of each egg to create a flat surface.
  8. Cut each egg in half crosswise, remove the yolks, and add those to a large bowl.
  9. Place the egg whites flat-side-down on a platter or plates.
  10. Mash the yolks with a fork until only fine lumps remain.
  11. Add the mayonnaise, sour cream, relish, mustard, and ¼ teaspoon sea salt, mixing until smooth.
  12. Transfer the yolk filling to a pastry bag fitted with a large round or star tip.
  13. Pipe some of the filling into each egg white half.
  14. On about ⅓ of the filled eggs, sprinkle on some of the nutmeg and remaining sea salt.
  15. On the next ⅓ of eggs, top the filling with some of the bacon and a sprig of thyme.
  16. On the remaining eggs, garnish with a caper and a few tarragon leaves.
  17. Serve the deviled eggs immediately or carefully cover and refrigerate for up to 8 hours.