⏳ Yield & Time

Yield: 6 servings

Preparation Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

🍽 Ingredients

• 6 Large Eggs
• 2 tablespoons Mayonnaise
• 1 tablespoon Gin
• 1 tablespoon Tonic Water
• Pinch Salt
• Pinch Black Pepper
• 1 tablespoon, chopped Fresh Dill or Chives
• For garnish Lemon or Lime Wedges

📖 Instructions

1. First things first: Hard-boil your eggs! Place eggs gently in a single layer in a saucepan. Cover them completely with cold water, then bring the water to a rolling boil. Once boiling, immediately remove from heat, cover, and let sit for 10-12 minutes. This ensures perfectly cooked yolks every time. Drain the hot water and run the eggs under cold water for a few minutes to stop the cooking process. I usually make a mental note to set a timer--I've definitely left eggs on the stove too long once or twice. Don't forget the timer, ok?
2. Once cooled enough to handle, gently tap the eggs all over on a hard surface to create small cracks. This makes peeling so much easier, trust me! Then, peel the eggs carefully under cold running water. Try to avoid tearing the whites. The yolks are much more prone to cracking when you're tapping the eggs. Sometimes I am a bit too rough and end up with cracked yolks which is a bit annoying. Patience is key.
3. Now for the fun part—making the Gin & Tonic filling! In a medium-sized mixing bowl, mash the hard-boiled egg yolks with a fork until they're completely smooth. Seriously, really smooth. No lumpy yolks allowed! Add 2 tablespoons of mayonnaise (I prefer Duke's; it's my go-to), 1 tablespoon of gin, 1 tablespoon of tonic water, a pinch of salt, and a pinch of freshly cracked black pepper. Mix thoroughly until everything is well combined and the mixture is creamy and smooth. I really make sure to mix them until it looks creamy and smooth; sometimes it takes a minute to get the texture right. Try adding a bit more mayo to fix the texture if it's a bit dry.
4. Carefully cut the peeled eggs in half lengthwise. Remove the yolks and set them aside (they're already in the filling!). Using a teaspoon or small spoon, fill each egg white with the Gin & Tonic yolk mixture. I always slightly overfill them, because the filling will sink a little as they sit. Don't worry if some filling spills out; just wipe it away gently. You can use some fancy piping bags or tools if you want, but honestly, a spoon is great.
5. For the garnish, get creative! A sprinkle of finely chopped fresh dill or chives looks beautiful. A tiny wedge of lime or lemon adds a nice citrusy zing and looks pretty too. You can also top it off with a dusting of paprika or a little extra cracked black pepper. If you want to be super fancy, you could even add small edible flowers!
6. Arrange your stunning Gin & Tonic Deviled Eggs on a platter and serve immediately or chill for later. They're always a crowd-pleaser, trust me. I've taken these to picnics and potlucks and everyone always asks for the recipe. You'll be the star of the next gathering! These are delicious and great for parties. Enjoy!

📝 Notes

• For a smoother filling, pass the yolk mixture through a fine-mesh sieve before filling the egg whites.
• Adjust the amount of gin and tonic to your liking. Start with less and add more if needed.
• Make ahead tip: prepare the filling ahead of time and refrigerate. Fill the egg whites just before serving for best results.
• If your filling seems too dry, add a little more mayonnaise, one teaspoon at a time, until you get the desired consistency.
• It's easy to accidentally overcook the eggs. If your yolks are dry and chalky, it's easier to just use new eggs to start over than to try and salvage them. Trust me on this!