The World’s Best Deviled Eggs Recipe—Video
Everyone's favorite hors d'oeuvres just got even tastier.
The holiday season is once again around the corner, and let’s face it: no fun, festive, and boozy fall or wintertime get-together is complete without some amazing and delicious finger foods. And if you really want to show off your culinary chops this year—and instantly elevate any gathering—it’s time to learn how to make deviled eggs. And not just any deviled eggs, mind you—but beautiful deviled eggs, spiced and garnished to perfection.
The key to the recipe you’ll find in this episode of “The Hot Dish with Shana” is to get creative with your flavors by mixing them together. Now, just about any deviled eggs recipe will tell you to include mustard. In mine, you’ll see that we take the clever step of combining both Dijon and American-style yellow mustard—and the result is a far more interesting flavor and texture combination than you’re probably used to.
Another deviled eggs staple is hot sauce. Depending on how much you like spicy food, please feel free to incorporate as much hot sauce as you like. (Me? I like a lot!) But the secret to my recipe is mixing the vinegary aspects of Tobasco with the kick you get from Frank’s Red Hot, resulting in the ideal blend of taste and heat.
For a stellar wine pairing (because who doesn’t pair wine with deviled eggs?!), I recommend a bottle of French Crémant du Jura. It’s a sparkling white wine (that tastes like champagne, though lacking the champagne price tag) that has a nice ripe fruit flavor and a buttery toast component. After all, what goes better than buttery toast and eggs?!
Click below for the full video, and bon appétit!
The Hot Dish: How to Make Deviled Eggs
- 6 hard-boiled eggs
- 2 Tbsp mayonnaise
- 1 Tbsp mustard (one yellow, one Dijon)
- 1 lemon wedge
- Dash of hot sauce
- Tamari to taste
- 1 Tbsp scallions
- 1 Tbsp chives
- Salt and pepper to taste
- Toast paprika
- Flat leaf parsley
- Cornichon for serving
For more amazing recipes from The Hot Dish with Shana, see here for How to Make Guacamole Like a True Mexican Chef!
Shana Wall is a certified sommelier, cellar consultant, and contributing editor for Best Life, where she hosts the video series, “The Hot Dish with Shana.” Follow her on Instagram or email her at Shana@ .
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