Deviled Eggs With Chile and Lime
Updated August 21, 2026
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
6 large eggs
Ice
3 tablespoons softened unsalted butter or mayonnaise
1 teaspoon lime zest plus 2 tablespoons lime juice (from 1 lime)
2 teaspoons Dijon mustard
1 teaspoon very finely chopped serrano chile (remove seeds for milder heat)
Pinch of ground cayenne
Salt and pepper
1 tablespoon roughly chopped fresh mint, dill or tarragon
1 tablespoon snipped chives
Flaky sea salt, for garnish
Yellow or orange edible flower petals, like marigold, calendula or nasturtium (optional), for garnish
Nutritional analysis per serving (6 to 12 servings)
2 grams carbs; 121 milligrams cholesterol; 81 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 118 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a medium pot of water over high heat and bring to a boil. Lower eggs into the pot and return to a boil. Reduce heat to a simmer and cook for 10 minutes. Fill a bowl with cold tap water and ice.
- Step 2
Transfer eggs to the ice bath. When eggs are cool, forcefully tap each one all over to crack the shell. Return eggs to ice bath, so water seeps in. Peel eggs and blot on a towel.
- Step 3
Cut eggs in half lengthwise. With a small spoon, carefully remove yolks and place in a large bowl. Set the egg whites cut side up on a paper towel-lined plate.
- Step 4
To the yolks, add butter, lime zest and juice, mustard, chile and cayenne. Add salt and pepper to taste. Mash to a soft paste with a fork, then use a wooden spoon to thoroughly work the seasoning.
- Step 5
Stir in mint and most of the chives, reserving 2 pinches of chives for garnish. Taste and adjust seasoning. Spoon egg yolk mixture into the cups of the reserved egg whites, dividing it evenly among them.
- Step 6
Arrange egg halves on a platter. Sprinkle with flaky salt, remaining chives and petals, if using, and refrigerate until ready to serve. To serve, remove from the fridge and bring to room temperature.
Private Notes
Comments
The only clue you need to get easy to peel hard boiled eggs. They must be put cold into boiling water for 10 min. Lower them very, very gently into a pan of quietly boiling water, you can increase the heat once all are safely in, pull them out after 10 min. Drench them in running cold/iced water until they are cool enough to handle, crack the shells all over and pull off the willing shell. You can toss the peeled eggs back in the cold water for further chilling until all are done.
An easy way to cook eggs that will “not stick” to their shells is to bring about two inches of water to a boil in a double boiler. Once water is boiling, place eggs into the top portion of the pot and place lid on. Steam for 13 minutes. While eggs are steaming prepare a bowl of ice water. When eggs are done, place them into ice water bath for 15 minutes. Perfection every rime. If you want jammy eggs, cook for less time.
I find the J Kenji Alt-Lopez steaming method to be great for eggs, and almost always easier to peel. Put an inch or so of water in a pot, just below your steamer device. Add eggs in one loose layer once water comes to boil. Cover with lid and steam for 5-6 minutes for soft boiled, 7-9 for medium, and 10-12 for hard. Go a little longer if not sure; they won't overcook as fast as boiled eggs.
@Carrie, when mayonnaise gets warm, the raw egg can lead to food poisoning. That’s the worry referenced here.