Technique
Deviled Eggs With Chile and Lime Recipe • 4★ • 45 min
3 tablespoons softened unsalted butter or mayonnaise
Ingredients · Servings 6 to 12
- 6 large eggs
- Ice
- 3 tablespoons softened unsalted butter or mayonnaise
- 1 teaspoon lime zest plus 2 tablespoons lime juice (from 1 lime)
- 2 teaspoons Dijon mustard
- 1 teaspoon very finely chopped serrano chile (remove seeds for milder heat)
- Pinch of ground cayenne
- Salt and pepper
- 1 tablespoon roughly chopped fresh mint, dill or tarragon
- 1 tablespoon snipped chives
- Flaky sea salt, for garnish
- Yellow or orange edible flower petals, like marigold, calendula or nasturtium (optional), for garnish
Method · 0 h 45 min
- Set a medium pot of water over high heat and bring to a boil. Lower eggs into the pot and return to a boil. Reduce heat to a simmer and cook for 10 minutes. Fill a bowl with cold tap water and ice.
- Transfer eggs to the ice bath. When eggs are cool, forcefully tap each one all over to crack the shell. Return eggs to ice bath, so water seeps in. Peel eggs and blot on a towel.
- Cut eggs in half lengthwise. With a small spoon, carefully remove yolks and place in a large bowl. Set the egg whites cut side up on a paper towel-lined plate.
- To the yolks, add butter, lime zest and juice, mustard, chile and cayenne. Add salt and pepper to taste. Mash to a soft paste with a fork, then use a wooden spoon to thoroughly work the seasoning.
- Stir in mint and most of the chives, reserving 2 pinches of chives for garnish. Taste and adjust seasoning. Spoon egg yolk mixture into the cups of the reserved egg whites, dividing it evenly among them.
- Arrange egg halves on a platter. Sprinkle with flaky salt, remaining chives and petals, if using, and refrigerate until ready to serve. To serve, remove from the fridge and bring to room temperature.
- Step 1. Set a medium pot of water over high heat and bring to a boil. Lower eggs into the pot and return to a boil. Reduce heat to a simmer and cook for 10 minutes. Fill a bowl with cold tap water and ice.
- Step 2. Transfer eggs to the ice bath. When eggs are cool, forcefully tap each one all over to crack the shell. Return eggs to ice bath, so water seeps in. Peel eggs and blot on a towel.
- Step 3. Cut eggs in half lengthwise. With a small spoon, carefully remove yolks and place in a large bowl. Set the egg whites cut side up on a paper towel-lined plate.
- Step 4. To the yolks, add butter, lime zest and juice, mustard, chile and cayenne. Add salt and pepper to taste. Mash to a soft paste with a fork, then use a wooden spoon to thoroughly work the seasoning.
- Step 5. Stir in mint and most of the chives, reserving 2 pinches of chives for garnish. Taste and adjust seasoning. Spoon egg yolk mixture into the cups of the reserved egg whites, dividing it evenly among them.
- Step 6. Arrange egg halves on a platter. Sprinkle with flaky salt, remaining chives and petals, if using, and refrigerate until ready to serve. To serve, remove from the fridge and bring to room temperature.
