Ingredients
Equipment
Method
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat. Cover and let sit for 10 minutes. Prepare an ice water bath.
- If making breadcrumbs, melt butter or heat oil in a small skillet over medium heat. Add panko breadcrumbs and cook, stirring constantly, until toasted, 1 to 2 minutes. Remove from heat. Stir in garlic powder, paprika, and salt. Transfer to a small bowl.
- When eggs are ready, remove from hot water. Tap each egg to crack the shell. Transfer to the ice water bath and cool for at least 2 minutes.
- Remove eggs from water and peel. Halve the eggs lengthwise. Remove yolks and place in a small bowl. Arrange egg whites on a platter cut-side up.
- Mash yolks with a fork until fine. Stir in mayonnaise, mustard, and 1/4 teaspoon kosher salt. Season with black pepper and more salt as needed.
- Transfer filling to a piping bag or plastic bag. Pipe filling into egg whites. Garnish with breadcrumbs (if using), paprika, and chives.
Notes
These deviled eggs are a classic for a reason! They are simple to make and always a hit at parties. For a keto-friendly option, skip the breadcrumb topping.