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Gordon Ramsay Deviled Eggs Recipe

Gordon Ramsay Deviled Eggs recipe
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Deviled eggs are a classic appetizer made by filling halved boiled egg whites with a rich, seasoned yolk mixture. Gordon Ramsay’s version focuses on sharp mustard, creamy mayo, smooth textures, and bold, balanced flavors, often finished with a touch of smoked paprika or fresh herbs for extra depth.

Ingredients

Scale

For the Deviled Eggs

  • 6 large eggs

  • 2 tablespoons mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon white wine vinegar or lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • A pinch of cayenne pepper or smoked paprika (optional)

For Garnish & Serving

  • Fresh chives or parsley, finely chopped

  • A dusting of paprika or chili powder

  • Optional toppings: crispy bacon bits, pickled onions, capers, or microgreens

Instructions

Step 1: Hard-Boil the Eggs

  1. Place the eggs in a pot and cover with cold water.

  2. Bring to a boil, then reduce to a simmer and cook for 9–10 minutes.

  3. Transfer to an ice bath immediately to stop cooking and make peeling easier.

  4. Peel the eggs carefully and slice in half lengthwise.

Step 2: Prepare the Yolk Filling

  1. Scoop out the yolks into a mixing bowl.

  2. Add mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, pepper, and cayenne.

  3. Mash until very smooth and creamy—use a whisk or fork, or process for extra smoothness.

Step 3: Fill the Egg Whites

  1. Spoon or pipe the yolk mixture into the egg white halves.

  2. Use a piping bag with a star tip for a neat and elegant presentation.

Step 4: Garnish and Serve

  1. Sprinkle with paprika, chopped herbs, or your favorite toppings.

  2. Serve chilled as a classy appetizer or snack.

Find it online: https://gordonramsayeats.com/gordon-ramsay-deviled-eggs/