Cape Breton-Style Deviled Eggs

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These deviled eggs are smooth, creamy, and salty, inspired by the ones my husband's aunts bring to every Cape Breton family gathering!

Prep Time20

Cook Time8

Total Time28

Course: Appetizer

Cuisine: Canadian / American

Servings: servings

Calories: 70kcal

If your eggs are cold from the refrigerator, place them in a medium bowl and fill it with hot tap water. Let the eggs warm for 5 minutes.
Fill a medium-sized pot with enough water to cover the eggs and bring it to a rolling boil. Using a soup spoon, gently lower each warmed egg into the boiling water. Set a timer for 8 minutes.
When the timer goes off, transfer the pot to the sink, pour out the boiling water, and immediately fill the pot with cold water. Let the eggs cool for 3 to 5 minutes.
Gently crack each egg all over its shell on the counter, then dunk it in water to lubricate the membrane before peeling. If the shell sticks, dip the egg back into the cold water and try again.
Once peeled, slice each egg in half lengthwise, from top to bottom. Use a small spoon to scoop the yolks out of the whites and transfer them to a small bowl. Add the mayonnaise, Dijon mustard, red onion (if using), and a couple pinches of salt and pepper. Stir until smooth and creamy, then adjust the salt and pepper to taste.
Scoop a small spoonful of yolk mixture into each egg white half, dividing evenly. Garnish with chopped chives and flaky salt, if desired.

For even cooking, use a medium pot that comfortably fits the eggs in a single layer.

Lower the eggs into the water gently with a spoon to avoid cracking the shells on impact.

Set a timer as soon as the eggs go into the water to avoid overcooking, which can lead to dry yolks with a greenish ring.

Slice the eggs with a clean, sharp knife for neat, smooth edges—wiping the knife between cuts helps prevent sticking.

Use a small spoon to fill the egg whites for a traditional look. Use a piping or small zipper-top bag with the corner snipped off for a cleaner look.

Store deviled eggs in an airtight container in the refrigerator for up to two days. Keep them covered to prevent the yolk filling from drying out, and add garnishes like chives or flaky salt just before serving for the best texture.