The Best Deviled Eggs

Name: The Best Deviled Eggs
Yield: 4 Servings
Ingredients: Kosher salt; 8 large eggs; 3 Tbsp. mayonnaise; 3 Tbsp. very finely chopped celery; 2 Tbsp. finely chopped drained sweet pickle relish; 2 Tbsp. very finely chopped scallion; 2 Tbsp. yellow mustard; 2 tsp. very finely chopped parsley, plus more for serving; 2 dashes hot sauce (such as Tabasco), plus more for serving; Freshly ground black pepper

Hillstone Restaurant Group4 ServingsSource

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Ingredients

Kosher salt

8 large eggs

3 Tbsp. mayonnaise

3 Tbsp. very finely chopped celery

2 Tbsp. finely chopped drained sweet pickle relish

2 Tbsp. very finely chopped scallion

2 Tbsp. yellow mustard

2 tsp. very finely chopped parsley, plus more for serving

2 dashes hot sauce (such as Tabasco), plus more for serving

Freshly ground black pepper

Method

Bring a small pot of salted water to a boil. Using a spider or slotted spoon, carefully place eggs in pot. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.

Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.

Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.

Top eggs with pepper and more parsley and serve with hot sauce. Do ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.