Ingredients
Equipment
Method
- Place 6 large eggs in a medium saucepan and add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water.
- Melt 1 tablespoon unsalted butter or heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring constantly, until fragrant and toasted, 1 to 2 minutes. Remove the skillet from the heat. Add 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1 pinch kosher salt. Stir to combine and transfer to a small bowl.
- When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.
- Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites on a platter cut-side up.
- Use a fork to mash the yolks as finely as possible. Add 3 tablespoons mayonnaise; 2 teaspoons yellow, Dijon, or horseradish mustard; and 1/4 teaspoon kosher salt. Stir to combine. Taste and season with black pepper and more kosher salt as needed.
- Transfer the filling to a small plastic bag or piping bag fitted with a 1/2-inch tip. If using a plastic bag, snip off one bottom corner. Pipe the filling evenly among the egg whites (about 1 heaping tablespoon per deviled egg). Garnish with the toasted breadcrumbs if using, paprika, and thinly sliced chives.
Notes
This recipe can be adapted for various dietary needs. The optional breadcrumb topping adds a delightful crunch.