Sous Vide Deviled Eggs
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
8 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 170°F (76°C).
Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 1 hour.
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.
Peel the eggs and cut in half lengthwise.
Remove the yolk and mash with the mayonnaise, Dijon, and sugar. Season to taste with salt and pepper.
Pipe the yolk mixture back into the egg halves and serve.