Jammy Deviled-ish Eggs

Deviled eggs make a simple and delicious brunch dish or appetizer for a party or family gathering.

Prep + Chill Time 5mins Cook Time 20mins Total Time 25mins

These soft-boiled, deviled-ish eggs have just a dollop of the deviled goodness.


  • 7 large Dakota Layers eggs
  • 1/2 Tbsp Mayonnaise
  • 1/2 Tbsp Dijon mustard
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1/8 tsp Paprika
  • 2 tsp White vinegar


  1. Bring a large pot of water to boil over high heat. Once boiling, add a splash of white vinegar. Gently add in one egg at a time with a slotted spoon, taking care not to drop and crack the eggs. Reduce the heat to medium-low, cover, and set a timer for 7 and a 1/2 minutes. (NOTE: If you are cooking more than 6 eggs, or the pot is crowded, 7 and 1/2 minutes is sufficient. If you have 3-4 eggs, reduce cook time to 7 minutes).
  2. Prepare an ice bath in a bowl with ice cubes and water. Carefully remove 6 eggs from the pot, while leaving one egg in for an additional 2 minutes to hard-boil. Add the eggs to the ice bath and let sit for 5 minutes. With the hard-boiled egg, scoop out the yolk and add to a small bowl. Set the white aside.
  3. Combine the egg yolk, mayonnaise, mustard, salt, pepper, and paprika.
  4. Peel and slice open the soft-boiled eggs lengthwise, wiping off the knife in between each egg.
  5. Add a small dollop of the deviled mixture onto each soft-boiled egg. Add additional toppings, as desired, such as quick-pickled shallots (recipe below), green onions, cracked black pepper, a dusting of paprika, and dill.
  6. To make quick-pickled shallots, add 1/4 cup water, 1/2 Tbsp salt, and 1/2 Tbsp sugar in a small saucepan on low heat until sugar and salt are dissolved. Turn off heat and once cooled, transfer to a small jar or container. Pour in 1/4 cup red wine vinegar and 1/8 cup apple cider vinegar into the jar and add 2-3 thinly sliced shallots. Shake well. Cover and place in the refrigerator for at least 10 minutes. Add on top of Jammy Deviled-ish Eggs and enjoy!

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