Extra-Creamy Deviled Eggs

Method

1. 1

   Pour water into a large saucepan to come ½" up sides and bring to a rolling boil. Using a large spoon and working one at a time, carefully lower 9 large eggs into pan. Cover and cook, adjusting heat as needed to maintain a simmer, 9 minutes.

2. 2

   Using a slotted spoon, transfer eggs to a medium bowl of ice water and let cool 10 minutes. Remove eggs from water and pat dry. Working one at a time, gently crack all over, then peel, starting from fat end with air pocket; discard shells. Pat eggs dry.

3. 3

   Place 3 eggs in a food processor. Slice remaining 6 eggs in half lengthwise. Carefully remove yolks from halved eggs and transfer to food processor; set egg whites aside. Add ⅓ cup mayonnaise, 1 Tbsp. Dijon mustard, 1 tsp. chili sauce (such as sriracha), and a generous pinch of kosher salt. Process, scraping down sides as needed, until mixture is very smooth and creamy, about 3 minutes. Taste and season with more salt and/or add more mustard as needed. Transfer filling to a pastry bag fitted with the tip of your choice. (Alternatively, you can use a resealable plastic bag and snip off 1 corner.)

4. 4

   Lightly season reserved egg whites all over with salt and freshly ground pepper. Generously pipe filling into hollow of each egg white half (save any leftover filling in the fridge for another use). Top with coarsely chopped dill, thinly sliced chives, and/or chopped kimchi as desired; season with more pepper. Do Ahead: Eggs can be cooked and cooled in water bath 1 day ahead. Drain; pat dry. Transfer (unpeeled) to an airtight container; chill.

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