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Ryan's Heavenly Deviled Eggs

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Ryan Scott's recipe for deviled eggs and pistachio-crusted cream cheese balls
TODAY Show: Chef Ryan Scott makes delicious deviled eggs with a hint of caper juice and a pistachio-crusted cream cheese ball. -- November 9, 2015Samantha Okazaki / TODAY
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(741)

Ingredients

  • 16 hard-boiled eggs
  • 3/4 cup mayonnaise
  • 3 tablespoons caper juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Tabasco sauce
  • 1/3 teaspoon salt
  • 1/4 cup chopped chives
  • 3-4 strips crispy turkey bacon
  • Paprika for garnish
  • Chef notes

    This dressed up deviled egg recipe from chef Ryan Scott — which calls for bacon and smoky paprika — will definitely be a hit for holidays like Thanksgiving and Easter, picnics and parties.

    Preparation

    Bring a large pot of water to a boil and add eggs. Cook eggs at a boil for 6 minutes and turn down heat. Cover pot and let eggs sit for 6 minutes. Drain water and submerge eggs in ice and let stand for 6 minutes. Peel and slice each egg in half. Scoop out the egg yolks.

    Combine reserved eggs yolks with all remaining ingredients, except egg whites, chives, and bacon, in a food processor. Pulse until mixture becomes smooth. Pass egg mixture through a sieve to remove any lumps.

    Place egg mixture into a pastry bag fitted with a small round or star tip and pipe into each halved egg white. Garnish with crumble of turkey bacon, chopped chives, and a sprinkle of paprika.