Description
Grilled Deviled Eggs offer a smoky twist on a classic appetizer by grilling the egg whites to add charred flavor and texture before filling them with a creamy, tangy yolk mixture. Topped with pickled red onions and fresh chives, this dish delivers a vibrant and sophisticated bite perfect for gatherings or as a flavorful snack.
Ingredients
Scale
Eggs and Filling
- 12 hard-cooked eggs, peeled and halved
- 6 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 1½ tsp hot sauce
- ¾ tsp kosher salt
- ¼ tsp black pepper (plus extra for garnish)
For Grilling
- 2 tsp vegetable oil
Toppings
- Pickled red onions (for topping)
- Chopped fresh chives (for garnish)
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400 to 450 °F, to ensure it’s hot enough to create beautiful char marks on the egg whites quickly.
- Prepare the Filling: Carefully separate the yolks from the egg whites. Mash the yolks in a bowl and combine them with mayonnaise, Dijon mustard, hot sauce, kosher salt, and black pepper until smooth and creamy. Place the mixture in the refrigerator to chill and develop flavor.
- Grill the Egg Whites: Lightly brush the cut sides of the egg whites with vegetable oil to prevent sticking and to help with browning. Place the eggs cut-side down on the grill in batches, cooking for about 1 minute or until you see appealing char marks. Remove from the grill carefully.
- Fill the Eggs: Using a piping bag or spoon, fill each grilled egg white half with the chilled yolk mixture, distributing it evenly and neatly.
- Add Toppings and Garnish: Top each deviled egg with pickled red onions and sprinkle chopped fresh chives over them. Finish with a dash of black pepper for extra flavor and visual appeal.
- Serve Immediately: Serve the grilled deviled eggs right away to enjoy the best combination of warm grilled whites and creamy filling.
Notes
- To hard-cook eggs perfectly, place eggs in a pot of cold water, bring to a boil, then simmer for 9-12 minutes before cooling in ice water.
- If you don’t have a grill, you can use a grill pan on the stovetop to create similar char marks.
- Adjust the hot sauce amount to your preferred level of spiciness or substitute with smoked paprika for a smoky flavor.
- Pickled red onions can be made ahead or store-bought can be used for convenience.
- This recipe is best served fresh and warm to enjoy the contrast of textures.
