Deviled Eggs
Ingredients
12 large eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon champagne vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon smoked paprika
½ teaspoon water
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Place eggs on the June shelf
Arrange the eggs directly on the middle shelf of the June Oven, evenly spacing them across the shelf. Confirm the quantity of eggs using the button below.
12 large eggs
June Oven
Air boil the eggs
Air boil the eggs 28 minutes, until they are hard cooked. June will notify you when the eggs are ready.
Make an ice bath
While the eggs cook, place the ice cubes in a large bowl and add water to cover.
ice cubes
water
large bowl
Chill the eggs
Using tongs, carefully remove the eggs from the June Oven and place them in the ice bath to stop the cooking. Let the eggs chill in the ice water for 10 minutes.
tongs
Peel the eggs
Remove the eggs from the water bath. Tap each egg on the counter to break the shell, then peel the shells away.
Slice the eggs
Slice each egg in half lengthwise and remove the yolks. Arrange the whites cut-side up on the June Pan.
knife
June Pan
Make the filling
Place the yolks in a medium bowl along with the mayonnaise, mustard, vinegar, salt and pepper. Using an immersion blender or a fork, blend until you have a smooth filling. If the filling seems too thick to blend efficiently, add a few drops of warm water to loosen.
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon champagne vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon water
measuring cups
measuring spoons
immersion blender
medium bowl
Fill the piping bag
Spoon the filling into a resealable plastic bag and push out all the air before sealing. Snip off one corner to create a ½’’ opening. Twist the corner opposite the snipped corner until the filling is pushed through opening.
spatula
resealable plastic bag
Fill the eggs
Pipe the filling into the egg whites, in a decorative fashion if desired, controlling the flow by continuing to twist the closed end of the bag as you pipe.
Garnish and serve
Sprinkle the deviled eggs with paprika before serving.
¼ teaspoon smoked paprika
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