Bruno Albouze Deviled Eggs

Deviled Eggs

Yields12 ServingsPrep Time40 minsCook Time10 minsTotal Time50 minsRating


Hard Boiled Eggs
 300 g Farm eggs (6 each)
 15 g White vinegar
 3 g Salt
 20 g Egg yolk (1 each)
 150 g Grape seed oil
 5 g Dijon mustard
 3 g Lemon juice, or vinegar
 20 g Chives, minced


The Right Eggs For Your Need

Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣

Hard Boiled Eggs

Place eggs in a saucepan and cover with water, add white vinegar and salt. Bring to boil and cook on low heat for 10 min. Transfer cooked eggs in ice water and peel off. Keep eggs in cold water.


Before you start, all ingredients must be at room temperature. In a bowl, gather the yolk and mustard. Begin to whisk pouring oil in thin stream – continue to whisk until firm. Add vinegar and season with salt and pepper. Add a pinch of cayenne if desired.


Cut hard boiled eggs in half. Pass cooked yolks through a sieve and mix with a dash of Dijon mustard and mayonnaise to taste. Add some fresh herbs such as chives. Pipe out cooked egg white halves. Top with seasoned yolks – serve with arugula or mesclun. Enjoy!

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