Prune’s deviled eggs

The best kind of gift is the one you give to your sister and then use to create a blog post. Just kiddin! Sorta….

I am in LOVE with Gabrielle Hamilton’s new Prune cookbook.  GH is the chef/owner of the LES restaurant Prune, author of Bread, Bones and Butter and my chef/writer spirit animal. The book shares Prune recipes and you hear GH’s voice (even if you haven’t ever actually heard her voice) telling you exactly how to prepare all of the dishes.  I seriously want to make ALL of the recipes … except the innards.  My refusal with innards dates back to a road trip from New York to Texas with my siblings, when we stopped at that hole-in-the-wall restaurant in Louisiana where they were serving chitterlings (chit-lins) and the smell when we walked in hit me in the face like a brick and the smiling cook told us “Ya literally have to boil the shit out’em!” … I cannot.   \_(ツ)_/

So my sister Mary Alice and I used Prune to find inspiration for our New Year’s Eve spread of treats: deviled eggs, radishes with sweet (QUALITY, people) butter and sea salt, and jamón with fried pistachios and figs. And for dessert we made the vanilla ice cream (Haagen Dazs – keep it classic) with maple syrup, grape nuts and a sugar cone.

Here’s the recipe for Prune’s deviled eggs – a simple list of ingredients but the key is following the instructions precisely to create the party perfect deviled eggs every time. Cocinamos!

(4 orders)

  • 8 eggs, still cold from the fridge
  • 3 tablespoons Dijon mustard
  • 1/3 cup Hellmann’s mayo
  • flat-leaf Italian parsley


  • Bring large pot of water to boil.
  • Pierce the eggs at the top with a pushpin to prevent exploding > gently lower into boiling water.
  • Boil eggs for 10 minutes, including the minutes it takes for water to return to boil after adding cold eggs.
  • Remove one egg to test > if thoroughly cooked, drain eggs, rough them around in the pot to crackle their shells all over, then quickly turn them out into a frigid ice bath to stop cooking.
  • Peel eggs > cut them in half neatly and gently remove cooked yolk from each. Place hollow cooked whites into a container with fresh cold water and let them soak to remove remaining yolk from cavities.
  • Blend yolks in food processor with mustard and mayo. Taste and make sure the bite of the Dijon is present.
  • Scrap egg mixture from food processor bowl into a disposable pastry bag* fitted with a 5/8-inch closed star tip > do not snip the closed tip until you are ready to pipe.
  • Remove cooked egg whites from the cold water and lay, cavity side down, on a few stacked sheets of paper towel to allow them to drain. Don’t serve the deviled eggs wet, please.
  • When well drained, turn over eggs to reveal cavities and pipe the mixture in, more like a chrysanthemum than  a soft-serve ice cream cone, please. Place on plate and finish with finely sliced parsley.
  • Also, make sure you don’t serve when whites are rigidly cold! Allow whites and egg mixture to temper slightly before serving.**

*If, like me, you don’t happen to have a pastry bag lying around, just use a ziplock bag: turn it inside out, insert hand and grab/scoop egg mixture into bag; turn it right-side in and snip one corner when you’re ready to pipe.

** These are mostly GH’s words but I simplified and skipped a few tips here and there. Get the book if you want the complete recipe.


2 thoughts on “Prune’s deviled eggs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s