Deviled Eggs

Deviled Eggs

by Brava Chef Andrew


Servings 1-6

Active Time:

~10 min

Total Time:

~26 min

About this Recipe

Deviled Eggs are a classic for a reason. This easy recipe from Chef Andrew comes together by hard-boiling the eggs in water in the Brava Loaf Pan, then mixing the cooked yolks with creamy, aromatic ingredients. Once the yolks are mixed, Chef Andrew recommends transferring the mixture to a plastic bag and cutting off a corner to use it like a pastry piping bag for filling the whites. Top with fresh chives, dill, cracked black pepper, and more paprika, if desired.


  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped celery
  • 1 teaspoon white sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon paprika
  • Optional: fresh dill or chives for serving

From Your Pantry

kosher salt and black pepper


Brava loaf pan

plastic bag

medium bowl

Nutrition Information

Allergens: Eggs


  • Starter
  • Christmas
  • American
  • Easter
  • Eggs
  • Keto
  • Loaf Pan
  • Recipes
  • Snack

  1. 1

    Cook eggs

    • Fill loaf pan with 4 cups water.
    • Add 6 eggs to water.
    • Slide loaf pan onto top shelf.
    • Position loaf pan above bottom middle lamp.
    • Press green button to begin cooking.
    • When cook is complete, run cold water over eggs to prevent overcooking.

  2. 2

    Prep filling

    • Remove shells from hard boiled eggs.
    • Slice hardboiled eggs in half lengthwise, separate yolks from egg whites by scooping out the yolks and keeping the whites intact.
    • Transfer yolks to bowl along with mayonnaise, Dijon mustard, onion, celery, white sugar, white vinegar and paprika; mix well.
    • Transfer mixture to plastic bag.

  3. 3

    Pipe mixture into egg whites

    • Cut off small corner of plastic bag.
    • Slowly pipe mixture into cavity of each egg white.
    • Top with chopped dill or chives, salt, and freshly cracked black pepper if desired.

  4. 4


    • Refrigerate until ready to serve.