Chef Phil's Deviled Eggs Recipe

Chef Phil's Deviled Eggs Recipe
Staff Writer
Deviled Eggs

Columbus Tavern

Deviled Eggs

This easy recipe comes from Phil Conlon, the executive chef at Columbus Tavern in New York City. Serve deviled eggs at your next cocktail party for an irresistible appetizer that your guests will gobble up. — Allison Beck


  • 6 eggs
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 dash Tabasco
  • Paprika, for garnish
  • A small bunch of chervil, for garnish


Place eggs in boiling water and cook for 10 minutes. From the pot, place them in cold water to cool them down as fast as possible.

When the eggs cool, peel the shells and cut the eggs in half, separating the yolks from the whites.  Take the yolks and place them in a food processor with the mayonnaise, mustard, and Tabasco and purée until smooth.

Spoon the egg mixture into a pastry bag fitted with star tip (you can also use a plastic baggie and cut off one corner) and with a circular motion, fill the egg white shell.

To finish, sprinkle paprika on top and garnish with a chervil leaf. Serve on an egg tray.



Deviled Eggs Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Deviled Eggs Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.