Deviled Eggs
Yield: 12 halves
Total Time: 1h 10m
Some links on this website are affiliate links, including Pampered Chef links from consultant Jennifer ♡my mum♡. If you make a purchase through these links, I may earn a small commission at no extra cost to you, helping to support this site and its content. I love all of the products I link!
♡ Thank you for your support ♡
Ingredients
- 6 Large Grade A eggs
- 1 tsp Dijon mustard
- ⅛ tsp ponzu sauce
- ⅛ tsp Worcestershire sauce
- ⅛ tsp reduced sodium soy sauce
- ¼ tsp apple cider vinegar
- ¼ tsp granulated white sugar
- ⅛ tsp sriracha
- ⅛ tsp sea salt, fine grain
- ⅛ tsp ground pepper
- 1 tsp dill pickle juice
- 53g mayonnaise
- (optional) Hungarian paprika, for garnish
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Step 1: Place eggs in a 1.5-Qt (1.4L) saucepan and cover with an inch of salted cold water.
Set over high heat and cook until reaching a rolling boil, about 10 mins.
Step 2: Cook an additional 2 min.
Step 3: Remove from heat and cover with lid. Set timer for 15 mins.
Once the timer is up immediately place eggs in an ice bath (a large bowl filled with ice and water) and let chill for at least 30 mins.
Step 4: While the eggs chill gather all of the ingredients.
Step 5: Once the eggs have chilled for 30 mins, peel the eggs and slice in half. Separate the yolks into a bowl.
Step 6: Use a fork to break up the yolk into a crumbly mixture.
Step 7: In the bowl of egg yolks, measure the mayonnaise.
Step 8: Add the Dijon mustard, ponzu, Worcestershire, soy sauce, sriracha, sugar, apple cider vinegar, dill pickle juice, sea salt, and ground pepper.
Step 9: Use a flexible spatula to mix it all together.
Step 10: Add egg mixture to a sandwich bag, close it and cut off a corner. Pipe into the egg white halves and (optional) garnish with Hungarian paprika.