Jammy Deviled-ish Eggs

Jammy Deviled-ish Eggs
  • 25M Total Time

  • 5M Prep Time

  • 7 Ingredients

  • 6 Servings

Deviled eggs make a simple and delicious brunch dish or appetizer for a party or family gathering. While some people love the mayonnaise-egg yolk combo in traditional deviled eggs, many may prefer a lighter approach. These soft-boiled, deviled-ish eggs have just a dollop of the deviled goodness. The jammy yolk provides a creamy center, while a variety of crunchy toppings, like quick-pickled shallots and green onions, round out the textures and flavor profile.


This recipe was reprinted with permission from Cami Glosz, MS, RD

Cami Glosz, MS, RD


  1. Bring a large pot of water to boil over high heat. Once boiling, add a splash of white vinegar. Gently add in one egg at a time with a slotted spoon, taking care not to drop and crack the eggs. Reduce the heat to medium-low, cover, and set a timer for 7 and a 1/2 minutes. (NOTE: If you are cooking more than 6 eggs, or the pot is crowded, 7 and 1/2 minutes is sufficient. If you have 3-4 eggs, reduce cook time to 7 minutes).

  2. Prepare an ice bath in a bowl with ice cubes and water. Carefully remove 6 eggs from the pot, while leaving one egg in for an additional 2 minutes to hard-boil. Add the eggs to the ice bath and let sit for 5 minutes. With the hard-boiled egg, scoop out the yolk and add to a small bowl. Set the white aside.

  3. Combine the egg yolk, mayonnaise, mustard, salt, pepper, and paprika.

  4. Peel and slice open the soft-boiled eggs lengthwise, wiping off the knife in between each egg.

  5. Add a small dollop of the deviled mixture onto each soft-boiled egg. Add additional toppings, as desired, such as quick-pickled shallots (recipe below), green onions, cracked black pepper, a dusting of paprika, and dill.

  6. To make quick-pickled shallots, add 1/4 cup water, 1/2 Tbsp salt, and 1/2 Tbsp sugar in a small saucepan on low heat until sugar and salt are dissolved. Turn off heat and once cooled, transfer to a small jar or container. Pour in 1/4 cup red wine vinegar and 1/8 cup apple cider vinegar into the jar and add 2-3 thinly sliced shallots. Shake well. Cover and place in the refrigerator for at least 10 minutes. Add on top of Jammy Deviled-ish Eggs and enjoy!


  • 7 large eggs
  • 1/2 Tbsp Mayonnaise
  • 1/2 Tbsp Dijon mustard
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1/8 tsp Paprika
  • 2 tsp White vinegar

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.