Bobby Flay Deviled Eggs Recipe

This Bobby Flay Deviled Eggs Recipe is a creamy and classic recipe, which features tangy Dijon mustard and a kick of hot sauce. It’s the perfect party appetizer, ready in about 35 minutes.

Bobby Flay Deviled Eggs Recipe Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 to 2 dashes of hot sauce (Tabasco or similar), optional
• Kosher salt and freshly ground black pepper
• Finely chopped chives, for garnish
• Smoked paprika, for sprinkling

How To Make Bobby Flay Deviled Eggs Recipe

1. Boil the eggs: Place the eggs in a single layer in a large saucepan and cover them with at least an inch of water. Bring the water to a rolling boil over high heat.
2. Simmer and steep: Once boiling, reduce the heat to medium-low and simmer gently for 10 minutes. While they cook, prepare a bowl filled with ice and water.
3. Chill and peel: After 10 minutes, immediately transfer the eggs to the ice bath to stop the cooking process. Let them cool completely before peeling off the shells.
4. Slice cleanly: Dip a clean kitchen towel in warm water. Use the towel to warm and wet the blade of a sharp knife. Slice the eggs in half lengthwise, wiping the blade clean with the damp towel between each cut. This ensures the yolks don’t smear onto the whites.
5. Make the filling: Gently pop the egg yolks out into a medium bowl and place the whites on a serving platter. Mash the yolks with a whisk or fork until crumbly. Add the mayonnaise, Dijon mustard, hot sauce (if using), and season with salt and pepper. Whisk or blend until the mixture is completely smooth and creamy.
6. Fill and garnish: Transfer the filling to a piping bag (or a sealable plastic bag with the corner snipped off). Pipe the mixture generously into the hollow of each egg white. Dust with smoked paprika and sprinkle with chopped chives. Refrigerate for at least 20–25 minutes before serving to let the flavors set.

Recipe Tips

• The Knife Trick: Bobby Flay’s secret to restaurant-quality deviled eggs is wiping the knife with a warm, damp cloth between every single cut. It keeps the whites pristine.
• Smooth Filling: For an ultra-smooth filling, you can push the egg yolks through a fine-mesh sieve before mixing them with the mayo. This removes any lumps.
• Boiling: Don’t let the water boil too violently, or the eggs might crack and leak. A gentle simmer is safer.
• Flavor Kick: The hot sauce is optional, but highly recommended. It doesn’t make the eggs “spicy,” but adds a necessary acidity and depth that cuts through the rich yolk and mayo.

What To Serve With Bobby Flay Deviled Eggs

These are the quintessential hors d’oeuvre for any gathering.

• Crudité Platter: Fresh veggies with dip.
• Shrimp Cocktail: Another classic cold appetizer.
• Potato Salad: A picnic staple.
• Sparkling Wine: Champagne or Prosecco cuts the richness of the egg yolk.

How To Store Bobby Flay Deviled Eggs Recipe

• Refrigerate: Store the prepared eggs in a single layer in an airtight container. They are best eaten within 2 days.
• Make Ahead: You can boil and peel the eggs up to 2 days in advance. Store the whites and the filling separately in the fridge, then assemble right before serving for the freshest taste.
• Do Not Freeze: Hard-boiled egg whites become rubbery and watery when frozen.

Bobby Flay Deviled Eggs Recipe Nutrition Facts

• Calories: 120
• Total Fat: 10g
• Saturated Fat: 2.5g
• Cholesterol: 190mg
• Sodium: 140mg
• Total Carbohydrates: 0.5g
• Dietary Fiber: 0g
• Sugar: 0.5g
• Protein: 6g

Nutrition information is estimated per deviled egg half.

FAQs

Try More Recipes:

• Bobby Flay Eggs Benedict Recipe
• Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise Recipe
• Bobby Flay Hard Boiled Eggs Recipe