Gordon Ramsay Deviled Eggs Recipe

This creamy, tangy gordon ramsay deviled eggs recipe is made with hard-boiled eggs, mayonnaise, and Dijon mustard and ready in 25 minutes. The rich yolk filling pipes beautifully into the firm egg whites, finished with a bright dusting of smoked paprika. I always rely on this method when I need a quick but impressive starter.

What Makes This Version Different

Deviled eggs can easily become bland or watery if the ratios are wrong. I learned that mashing the yolks while they are still slightly warm ensures a completely smooth base without any lumps.

Adding a dash of hot sauce and sharp Dijon mustard cuts through the richness of the mayonnaise perfectly. My early attempts lacked acidity, but balancing the seasoning changed everything.

gordon ramsay deviled eggs recipe Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp white wine vinegar
• 1 dash hot sauce (like Tabasco)
• Salt and black pepper to taste
• 1/4 tsp smoked paprika (for garnish)
• 1 tbsp fresh chives, finely chopped

How To Make gordon ramsay deviled eggs recipe

1. Boil The Eggs: Place the eggs in a saucepan of cold water and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10 minutes.
2. Cool And Peel: Transfer the eggs to an ice water bath immediately to stop the cooking process. Peel them carefully once completely cooled.
3. Prepare The Yolks: Slice each egg in half lengthwise and gently scoop the yolks into a medium bowl. Mash the yolks with a fork until they reach a fine, crumbly texture.
4. Mix The Filling: Stir in the mayonnaise, Dijon mustard, white wine vinegar, hot sauce, salt, and pepper until completely smooth and creamy.
5. Fill The Whites: Spoon or pipe the yolk mixture evenly back into the hollowed egg whites. Garnish with a sprinkle of smoked paprika and fresh chives before serving.

Recipe Tips

• Use older eggs: Farm-fresh eggs are notoriously difficult to peel, so eggs that have been in the fridge for a week work best.
• Ice bath is essential: Plunging the boiled eggs into ice water prevents the dreaded green ring from forming around the yolk.
• Sift the yolks: For an extra luxurious and silky filling, push the mashed yolks through a fine mesh sieve before adding the wet ingredients.

What To Serve With Deviled Eggs

These savory bites pair incredibly well with a light arugula salad or a charcuterie board. They act as a rich contrast to crisp vegetables and cured meats.

How To Store

Keep leftover deviled eggs in an airtight container in the fridge for up to two days. Do not freeze them, as the egg whites will become rubbery and release water when thawed.

FAQs

Why are my deviled eggs runny?

A runny filling usually happens from adding too much mayonnaise or liquid too quickly. Add your wet ingredients gradually until you reach the desired consistency.

Can I make these ahead of time?

Yes, you can boil the eggs and prepare the filling up to a day in advance. Store the filling in a piping bag in the fridge and fill the whites just before serving.

How do I peel the eggs perfectly?

Tap the cooled eggs gently on the counter to crack the shell all over, then peel them under running cold water. The water gets under the membrane, helping the shell slide off.

Nutrition

• Calories: 75 kcal
• Total Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 95mg
• Sodium: 85mg
• Total Carbohydrate: 0.5g
• Protein: 3g

Try More Recipes:

• Gordon Ramsay’s Eggs Benedict
• Gordon Ramsay Biscuits Recipe
• Gordon Ramsay Scrambled Eggs With Salmon

gordon ramsay deviled eggs recipe

Recipe by Sophie Lane

Servings

12

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Creamy, tangy gordon ramsay deviled eggs recipe made with rich mayonnaise, sharp Dijon mustard, and fresh chives, ready in just 25 minutes. These perfectly smooth, spiced bites are an easy yet impressive starter for any weekend gathering.

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1/2 tsp white wine vinegar

• 1 dash hot sauce (like Tabasco)

• Salt and black pepper to taste

• 1/4 tsp smoked paprika (for garnish)

• 1 tbsp fresh chives, finely chopped

Directions

• 1. Boil The Eggs: Place the eggs in a saucepan of cold water and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10 minutes.
• 2. Cool And Peel: Transfer the eggs to an ice water bath immediately to stop the cooking process. Peel them carefully once completely cooled.
• 3. Prepare The Yolks: Slice each egg in half lengthwise and gently scoop the yolks into a medium bowl. Mash the yolks with a fork until they reach a fine, crumbly texture.
• 4. Mix The Filling: Stir in the mayonnaise, Dijon mustard, white wine vinegar, hot sauce, salt, and pepper until completely smooth and creamy.
• 5. Fill The Whites: Spoon or pipe the yolk mixture evenly back into the hollowed egg whites. Garnish with a sprinkle of smoked paprika and fresh chives before serving.