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The Best Deviled Eggs Recipe

Classic Deviled Eggs get an upscale twist with some unique middle eastern spices. 

Course Appetizer
Cuisine American
Keyword deviled egg
Prep Time 10 minutes
Cook Time 8 minutes
Assembly Time 10 minutes
Total Time 18 minutes
Servings 6

Ingredients

For the Pickled Red Onion

  • 1/2 Red onion sliced thinly
  • 1/2 cup apple cider vinegar
  • 1 TBSP sugar
  • 1 1/2 tsp kosher salt

For the Deviled Eggs

  • 6 eggs
  • 1 Quart water
  • 1/4 cup Duke's Mayonnaise
  • 1 TBSP Dijon Mustard
  • 1/2 tsp sumac
  • 1 tsp kosher salt
  • pickled red onion, black sesame seeds, and sumac for garnish

Instructions

For the Pickled Red Onion

  1. Combine all the ingredients into a jar of your choosing, ensuring that the liquid covers the slices of onion. Shake to combine, and let sit in the fridge for at least a day and up to 3 weeks. 

For the Deviled Eggs

  1. In a large pot, bring the water to a boil and place the eggs into the water, making sure that the tops of the eggs aren't covered. Cook the eggs over high heat for 8 minutes. 

  2. Remove the eggs and dunk into a bowl of water filled with ice water. Let sit for a few minutes before attempting to peel. 

  3. Once the eggs are cool, peel the shell and cut the eggs in half, lengthwise, carefully removing the cooked yolk and placing into a medium-sized bowl.  

  4. Once all of the eggs have been halved and their yolks have been removed, add you mayonnaise, dijon, sumac, and salt to the bowl. Mash together with a fork so that it's well incorporated. 

  5. Using a pastry filling bag or the back of your spoon, refill your eggs with the yolk mixture forming a nice mound on the top of the egg white. 

  6. Garnish with your pickled red onion, black sesame seeds, and a pinch of sumac before serving.