So Joe and I got to playing with the video camera early this spring, just to have some fun. (Please excuse awkward editing moment.) Also, it’s a bit on the longish side (6:30) so if you want to cut to the chase, the point of this thing happens between 2:30 and 3:10 minutes.

I love deviled eggs, but after making this video I realized that there was no reason you even have to go through the rigmarole of mixing the yolks and mayo and mustard and piping all that into halved whites.  For a last minute deviled egg, just top it with the same ingredients.

Last minute Deviled Eggs

6 ounces mayonnaise (see video above for technique)

1 tablespoon minced shallot macerated for 10 minutes in 1 tablespoon lemon juice, then strained

2 teaspoons Dijon mustard

1/8-1/4 teaspoon cayenne

4 hard cooked eggs, peeled and quartered

Combine the mayo, shallot, Dijon, cayenne and stir to combine.  Serve in a ramekin with the eggs on the side.

Here’s a close up of the mayo itself. Oh, and it’s important to note that some hand blenders blades may not reach the yolk. If this is the case, use the whip attachment. Works just as well, but you don’t get that outboard motor effect. And wrap a towel around the base of the glass to keep it still, which, as you can see, I failed to do.


58 Wonderful responses to “Quick Deviled Eggs”

  • William

    He muttered something about mis en place (“everything in its place”). Deviled eggs nom nom nom

  • Peter

    Couldn’t agree more. As soon as the Mayo is finished I’m going to make my own.

    Funny story: Cuban friend of mine who was granted Canadian Citizenship went on a trip to Mexico with his girlfriend (one of those all inclusives).

    He came back and after a couple of days he went to his family doctor feeling out of sorts. It appears his cholesterol shot through the roof: he was eating about a dozen deviled eggs a day!

  • Jill

    This s so timely as I had been planning today to make my own mayonnaise for the first time so I can use it in a coleslaw I’m making for the weekend. Thank you.
    I’m using part olive oil and part flaxseed oil for an omega-3 boost. I hope it turns out well.

  • DebbieQ

    OK, now I have to have deviled eggs for dinner. AND I am going to have to make my own mayo. Lord I am hungry.

  • DebbieQ

    OK, I stopped what I was doing and made mayo. Why did no one tell me? WHY. Gads it is heavenly. And made with egg yolks from my SIL’s chickens to boot.

  • Bob Y

    Interesting that both you and Amateur Gourmet feature deviled eggs today. Must be something in the air…..

  • Rhonda

    i have missed a few posts and just checked in.

    you guys are getting really good at the videos.

    loved it! very entertaining.

    – R

  • Nicholas L. Hall

    Ruhlman, I absolutely love the righteous indignation in your voice when you speak of being yelled at for mayonnaise advocacy. I can’t imagine that the people doing the yelling have ever bothered to make it themselves, or they would see the inherent ridiculousness of their position. Now, if you’d only bother to do something with those chard stems. . .

  • Al W

    Just finished boiling 5 dozen eggs. We’re making a serious batch of deviled eggs. I will peel, cut and prepare the eggs Saturday, but I will keep the yolks sealed in a piping bag until Sunday evening, when they will be served. I put a small amount of room temp butter in the yolk mix, very good.

  • rich

    You have fallen from your former god status with this one. Maybe I’m stupid but I tried it twice with no luck. It never thickened. There was a old Syrian woman that I used to work with who made lunch for the crew everyday. Great food. After much pestering she would share her recipes with me but they never tasted the same at home. (she always left some ingredient or secret out) Did you leave something out on this one?

    • ruhlman

      No, I’ve left nothing out. Critical points are to have a tablespoon, 1/2 ounce, of liquid (water, lemon juice), and if you’re using the handblender, to make sure the blade is actually touching the yolks (Cuisinart model has an inch of space between base and blade); if not, use whip attachment. Hope you give it another shot!

      • rich

        Cuisinart it was. (a poor workman always blames his tools) The yolk didn’t get mixed until there was too much oil? I will it another try. I’m glad to see that your not like the Syrian lady that I used to work with.

  • Pat

    I think you have a potential Food Network show in the works. Sell it, and sell yourself! And keep having fun with the video.

    • luis

      Of course Pat but Michael is pure… well as much as anyone can be and food network is all about factory food and impure food spots… So I don’t know. I think food network is walking the fine line and making room for both thought camps best as it can….Personally I see Michael as more PBS than foodnetwork.
      The real great ones are in PBS I think.

  • Sigrid

    I know, I know – portion control. BUT: is there a way to ease up the mayo calorie-wise? Mix in some yoghurt, maybe?

  • John K.

    Last week after reading the post on “fat free half-and-half” I went home and looked through the refrigerator, grabbed the jar of (hangs head in shame) Fat Free “mayonnaise”. I tossed it in the trash, vowing “never again!”

    Last night while looking through the end of Charcuterie, I read the section on sauces, and decided I need to make some REAL mayonnaise. This post and video just cements that! Thanks Michael.

    Deviled eggs always remind me of my mother and holidays. She passed away sometime ago. Every holiday she would make deviled eggs. Hey, the fourth of July is a holiday…..

  • bunkycooks

    I am feeling totally guilty about buying the Hellman’s! I have prepared homemade mayo in the past, but will now have to do it on a regular basis. It definitely is way too easy to do and I know it tastes totally different.

    Perfect timing for the deviled eggs! They are definitely a staple for 4th of July picnics.

  • Terry

    Michael, for years I made mayonnaise with just the yolk, by hand with a wooden spoon and warmed bowl, as instructed by my mother and Elizabeth David. This seemed to produce a denser, stronger sauce. Then I learned to make it with the hand blender, as you show in the video. So much faster and more reliable too. But the person who showed me the hand blender method also suggested using the whole egg, which produces a paler, lighter sauce. I now favour this one. So…do you use just the yolk or the whole egg?

  • Jason Muller

    I love the idea of not even mixing up the mayo and yolks. With HB eggs in the fridge, you can have deviled eggs anytime. That could be dangerous!

  • Juli

    I was watching this and was like wtf, is he seriously going to drive to the store and buy mayo??!! LOL I should have had more faith! Je suis vraiment désolé!

  • JoP in Omaha

    I loved this vid. Fun and informative. As usual, now I want what you made, so I guess I know what I’m doing when I get home from work. Deviled eggs for dinner.

  • luanda

    After trying Symon’s Shasha Sauce with eggs (scrambled and fried), I mixed a bit into the hard boiled yolk. All I needed to do was add a bit more salt and pepper. It works! It’s a bit tangy. It’s got a nice zip to it. Just wish I had a bit of anchovy for garnish.

  • Laurie Iseman

    You got me on the mayo…I said ‘I can’t believe he is going to the store to purchase…but you were just making your point. Very clever. Fun video..Maybe I’ll try one on my blog.

  • Charles Curran

    You should take some of these to ‘David & Sandy’s’ for the 4th.

  • Jeremy

    Mike thank you for the amazing recipe, how much total oil did u blend in ?? should i measure out 6 liquid oz and slowly add in , i have tried to make it before but didnt have the correct amounts of ingredients.

    Thank you for your time

  • Wannabechef

    My main memory of deviled eggs was when I was about eight years old, my dad made a big plate of them and asked my sister (also eight) to carry them to the table. She made one wrong move and the beautiful eggs all went sliding to the floor in one, fell swoop. There was no saving those mustardy little devils, but now (even though I’m normally against one-trick kitchen items) I think of that every time I see those egg platters. I should get one for my dad…;).

    Thanks for the recipe.

  • David

    I used to make my own mayo but being a person with very little money, I soon realized that it is way more expensive to make my own that to buy a jar – mainly the cost of oil.

  • Georgia Pellegrini

    Now that we have so many chickens and thus so many eggs, I’ve been making a lot of these. I never thought to make my life easier and shorten this… is the texture still as enjoyable? I find so much of what I like about them is the texture.

  • luis

    Michael think about doing a transcript of these videos… Patch them together in a non-bookish format but information friendly format and let it rip. The written word needs to back up the fancy video show…. Work on that! a few pics from Donna would win the day as well.

    Devil’s eggs…Devil’s advocate…. How do you help folks overcome the big S! concern with the raw yolk?
    Listen I know you are on a first name basis with your farmers and their hens…. but me?…us chickens….???? want to be safe. you know?

  • Genevieve

    What brand range do you have? Loved the mayo video! Next video should be tour of your kitchen.

  • Victoria

    After I saw this great video, I was going to ask you to record your making béchamel and posting it. I do well with mayonnaise; I do well with hollandaise; but béchamel simply foils me. Every time. It tastes thin and pasty. When I make Marcella’s Lasagna Verde Bolognese, I actually just pour unheated heavy cream over the bolognese sauce. It works; it’s actually delectable; but it isn’t béchamel!

    Then this week The New York Times posted Martha Rose Shulman’s recipes for “healthy” béchamel. I was floored. Olive oil and low-fat milk? That might be something, but it also isn’t béchamel.

  • Allison

    I make my own mayonnaise because I’m trying to avoid large amounts of polyunsaturated fats. I use Bertolli lite olive oil or Spectrum Naturals avocado oil. In case anyone’s interested, two yolks (at room temp!) can emulsify almost a pint (16 oz.) of oil that is high in monounsaturated fat. If you try to push it further and add more monounsaturated fat the mayo will begin to break.

  • lisadelrio

    The Ratio app has 1 oz egg yolk to 20 oz of oil. That didn’t seem right and it sure didn’t work out too well for me. Next time I’ll try a 1 to 10 ratio.

    • ruhlman

      this is more clear in the book. the actual thing you need is 1 ounce of liquid. the amount of yolk you need is negligible. 1 yolk will emulsify many cups of oil, but only if you have sufficient liquid.

  • luis

    Michael, I can play the tape over and over again while furiously writing down your ingredients…. but you could do a videojug trick…and embed the ingredients such that we can stop the tape when we come to it and write them down.
    No biggy but a real feather in your hat though. Not even John Miztw…
    has done that. He just writes the ingredients after every video he does.
    Even easier as I just copy and paste them into my recipe collection.

    Seriously only thing that keeps me from making mayo is the fear for the raw egg yolks… Any suggestions would be welcomed.

    • ruhlman

      use organic eggs and don’t give it a second thought. see ratio for actual recipe. or earlier may blog post

  • Michelle

    Really enjoyed this … great information. Would you believe I just made my first mayo last night? And, oddly enough, I hate mayo and eggs. (Probably has something to do with that horrid MW salad dressing my family kept in the fridge as a kid — I always opted for mustard.) Just last week, however, I was converted from a non-mayo to a mayo-eating person by an amuse-bouche at a local restaurant which had the most wonderful Chipotle Mayo with it. I wanted to lick the plate. Got any ideas how to make this? Also, seems like Hellman’s will last virtually forever in the fridge – how long will fresh homemade mayo last? Will I need to make fresh every time or can I store it for a day or two? Thanks! Hope to see more videos. Great information!

  • Sherry Bellamy

    With all due respect… the time I’ve macerated my shallots for ten minutes and so forth…. I could have a dozen delicious deviled eggs made…with Hellman’s. Which I love.

    I do make my own mayo when the urge strikes, but I’m not seeing how this is “quick” as opposed to a conventional recipe for deviled eggs.

    To me, you’re making “eggs with dip”. The point of deviled eggs is the surprising luxury of the filling nestled within the white. It’s a textural thing. I don’t see this as a substitute, frankly.

  • Lara

    PBS just called. They need you on their network pronto. Please?

  • JoP in Omaha

    My mayo and deconstructed deviled eggs are a spectacular success. You’re right, the transformation that occurs when lemon juice, salt, egg yolk and oil are combined to make mayo is amazing. So much flavor from 4 ingredients.

    Thanks for the demo and the cool idea of deconstructed deviled eggs.

  • annietiques

    Oh my goodness! I just made mayonnaise !!! It is delicious and remarkably easy…………spooned it on top of fresh from the farm tomatoes with fresh dill.


  • Fred

    Still trying to get my wife to let me make her homemade mayo — I haven’t done it in years. She wouldn’t even eat mayo at all until we moved to Belgium and tasted the local stuff, though. I’m still trying to work out what’s different about it, as the ingredients appear to be the same as American mayo. Still, one way or another, deviled eggs just made our expatriate 4th-of-July menu (albeit with distinctly European tub gurnard as the main…).

  • Bunnee

    I loved this video! I watched you rooting around for the mayonnaise and wondered to myself, “Why doesn’t he just make it?” Vindicated in the end when you DID just make it.

    I decided to have deviled eggs today, so used your quick mayonnaise technique. First time – fail. I’m not sure if I added too much oil or too fast or didn’t use the proper technique with the hand blender, but it never came together. Second try – less oil, added more slowly and different technique and I doubt it was even a minute before I had lovely, lemony mayonnaise which I’m trying not to just slobber down before my eggs are cold. Perfect timing for this post and thank you very much.

  • Pat

    Made Mayo with my 8 year old granddaughter today. First time for us and it was wonderful. Thank you!!

  • Ken_W

    My first two attempts with a Braun hand blender failed, while my third try with the whisk attachment was a great success. Attempts #1 and #2 were both runny, though #2 emulsified and then broke and became runny; but #3was so good… I added the diced shallots marinated in lemon juice, then used it to top some grilled burgers. A big hit all ’round, and the video was easy to follow. Many thanks!

  • Mike Beaty

    Mike, I’ve enjoyed your books, your blog and now one of the best lessons on the kitchen arts I have ever had, but the next time you lick the mayo off the blade while your hand is on the go button of the immersion blender while it’s still plugged in….well please don’t blame anyone but yourself because the mayo turns bloody red.

    And I echo a previous reader…..Food Channel,,where are you?

  • Nicole

    Had just hard-boiled my last eggs since I get more tomorrow from my CSA. Was catching up on blog posts from my vacation week and – voila! Making my own mayo was on my culinary list of to-do’s this summer. Could the stars be more aligned here? Just finished my lunch of the last of our lettuces and two quick deviled eggs with smoked paprika and my own mayo!! Triumph!

  • Chris

    Very cool. I’ve never made mayo before but just made two batches with this technique. One was the basic shown here, the other is part olive oil and some Dijon mustard added in. I have an open can of chipotles, so that may be going in one of them for my burgers tonight.

    I read several other blogs and recipes about mayo before tackling it. Many folks stressed that all ingredients (egg, lemon juice, etc.) be at room temperature to make it emulsify properly. I don;t know if that’s true, but I did it, and it came out great.


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