To start, place six eggs in a large pot and bring to a boil over medium-high heat. Once the water reaches a boil, immediately remove the pot from the heat and cover with a lid for 11 minutes.
Give the deviled egg its due —
To start, place six eggs in a large pot and bring to a boil over medium-high heat. Once the water reaches a boil, immediately remove the pot from the heat and cover with a lid for 11 minutes.
Sarah LeTrent/CNN
Most versions of deviled eggs contain mayonnaise. If you don't have homemade mayo on hand, Southern-born Simmons recommends Duke's. "There's no other brand of mayonnaise, and you can quote me on that," she says.
Give the deviled egg its due —
Most versions of deviled eggs contain mayonnaise. If you don't have homemade mayo on hand, Southern-born Simmons recommends Duke's. "There's no other brand of mayonnaise, and you can quote me on that," she says.
Sarah LeTrent/CNN
Simmons opts to spice her eggs with sumac instead of the traditional paprika. Sumac has a tart flavor, similar to lemon juice.
Give the deviled egg its due —
Simmons opts to spice her eggs with sumac instead of the traditional paprika. Sumac has a tart flavor, similar to lemon juice.
Sarah LeTrent/CNN
Once the eggs are cool enough to handle, peel them before slicing them in half lengthwise. For easy peeling, use older eggs. "Fresh eggs are great for poaching, not for peeling," says Simmons.
Give the deviled egg its due —
Once the eggs are cool enough to handle, peel them before slicing them in half lengthwise. For easy peeling, use older eggs. "Fresh eggs are great for poaching, not for peeling," says Simmons.
Sarah LeTrent/CNN
Carefully remove the yolks into a bowl. You obviously don't want to break the egg whites because they have to be refilled later.
Give the deviled egg its due —
Carefully remove the yolks into a bowl. You obviously don't want to break the egg whites because they have to be refilled later.
Sarah LeTrent/CNN
Using a fork, mash the yolks into a fine crumble.
Give the deviled egg its due —
Using a fork, mash the yolks into a fine crumble.
Sarah LeTrent/CNN
Mix in the mayonnaise, one tablespoon at a time. You can always add more, but can't take any away after going overboard. Then, stir in the champagne vinegar to add some acidity. Simmons also mixes in a touch of milk for added creaminess, a trick she learned from Paula Deen. Finally, season to taste with sumac and salt.
Give the deviled egg its due —
Mix in the mayonnaise, one tablespoon at a time. You can always add more, but can't take any away after going overboard. Then, stir in the champagne vinegar to add some acidity. Simmons also mixes in a touch of milk for added creaminess, a trick she learned from Paula Deen. Finally, season to taste with sumac and salt.
Sarah LeTrent/CNN
Once the filling has reached your desired consistency, it's time to refill the egg whites. For a more elegant presentation, Simmons pipes in the filling with a pastry bag. If you don't feel like piping, you can spoon in the mixture.
Give the deviled egg its due —
Once the filling has reached your desired consistency, it's time to refill the egg whites. For a more elegant presentation, Simmons pipes in the filling with a pastry bag. If you don't feel like piping, you can spoon in the mixture.
Sarah LeTrent/CNN
The devil is in the details: Garnish the finished egg with the sriracha flakes (recipe below).
Give the deviled egg its due —
The devil is in the details: Garnish the finished egg with the sriracha flakes (recipe below).
Sarah LeTrent/CNN
Sriracha is a popular Thai chili sauce. It adds a little heat to nod to the deviled egg's namesake.
Give the deviled egg its due —
Sriracha is a popular Thai chili sauce. It adds a little heat to nod to the deviled egg's namesake.
Sarah LeTrent/CNN
Sarah Simmons is the chef and curator of City Grit, a culinary salon in New York City.
Give the deviled egg its due —
Sarah Simmons is the chef and curator of City Grit, a culinary salon in New York City.
Sarah LeTrent/CNN