Sous Vide Deviled Eggs

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Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Deviled eggs are one of our favorite snacks to have around the studio. They’re versatile (you can garnish them with just about anything) and not too unhealthy. Here’s our recipe for basic deviled eggs using the Anova Sous Vide Precision Cooker. Put whatever you want on top of them — crispy bacon, cornichons, caviar, etc.
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Ingredients for 4

  • 8 large eggs

  • 3 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • Pinch sugar

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 170°F (76°C).

  • Step 2

    Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, gently remove the eggs from the water bath using a slotted spoon. Transfer to an ice bath and chill for 20 minutes.

    • Step 1

      Peel the eggs and cut in half lengthwise.

    • Step 2

      Remove the yolk and mash with the mayonnaise, Dijon, and sugar. Season to taste with salt and pepper.

    • Step 3

      Pipe the yolk mixture back into the egg halves and serve.

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170 F / 76.7 C Recipe Temp
Recipe Time
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