Yard House Deviled Eggs Recipe

These Yard House Deviled Eggs are creamy, rich, and packed with bold flavour. The smooth yolk filling is balanced with tangy mustard, mayonnaise, and a touch of seasoning, then topped for that signature restaurant-style finish. They are simple to make, beginner-friendly, and perfect for parties, brunch, or snacks. Total time is around 30 minutes, including chilling.

Ingredients

For the Eggs

• 6 large eggs
• Ice water, for cooling

For the Filling

• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper

For the Topping

• 2 slices cooked bacon, crumbled
• 1 tbsp finely chopped chives
• Paprika, for garnish

How to Make Yard House Deviled Eggs Recipe

• Prepare the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat.
• Cook the eggs: Once boiling, cover the pan, remove from the heat, and leave for 10 minutes so the yolks cook fully.
• Cool completely: Transfer the eggs to a bowl of ice water and leave until cold. This helps stop cooking and makes peeling easier.
• Peel and halve: Remove shells carefully, slice each egg in half lengthways, and lift out the yolks into a bowl.
• Mix the filling: Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until very smooth and creamy.
• Fill the eggs: Spoon or pipe the mixture neatly back into the egg white halves.
• Add toppings: Sprinkle with paprika, bacon crumbs, and chopped chives for the classic Yard House style.
• Chill and serve: Refrigerate for 10 minutes before serving for the best texture and flavour.

Tips

How do I peel boiled eggs easily?

Cool them immediately in ice water and gently crack the shell all over before peeling.

How do I get a smooth filling?

Mash the yolks thoroughly or pass them through a sieve before mixing.

Can I make them look neater?

Use a piping bag or food bag with the corner snipped off for tidy swirls.

How do I stop them drying out?

Keep covered in the fridge until ready to serve.

Serving Suggestions

• Serve as a party appetiser platter
• Pair with grilled meats or burgers
• Add to a brunch spread
• Serve with crisp salad leaves

Storage

Room Temperature

Do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Keep chilled until serving.

Freezing

Freezing is not recommended, as the egg whites become rubbery and watery once thawed.

Nutrition

• Calories: 78 kcal
• Carbohydrates: 1g
• Protein: 4g
• Fat: 6g
• Saturated Fat: 1.5g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Yard House Deviled Eggs Recipe

Recipe by Milli RoseCourse: AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

halves

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Calories

78

kcal

30

minutes

Creamy, tangy Yard House Deviled Eggs with a smooth seasoned yolk filling and savoury toppings. A crowd-pleasing appetiser perfect for gatherings.

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp white vinegar

• 1/4 tsp salt

• 1/8 tsp black pepper

• 1 tbsp finely chopped chives

• Paprika, for garnish

• 2 slices cooked bacon, crumbled

• Ice water, for cooling

Directions

• Place eggs in a saucepan, cover with cold water, and bring to a boil.
• Once boiling, cover, remove from heat, and let stand for 10 minutes.
• Transfer eggs to ice water and cool completely before peeling.
• Slice eggs in half lengthways and remove yolks carefully.
• Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
• Pipe or spoon filling into egg whites.
• Top with paprika, bacon crumbs, and chopped chives.
• Chill for 10 minutes before serving.

Notes

• Use slightly older eggs for easier peeling.
• Pipe the filling for a neat restaurant-style finish.
• Keep chilled until ready to serve.