Sous Vide Deviled Eggs
By Laurel C. Purcell · US & Metric Measurements · Ready in 1 hr 30 min
Sous Vide Deviled Eggs cooks eggs, mayonnaise, dijon mustard at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Ingredients (7)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Sous Vide Deviled Eggs:
- → WiFi Sous Vide Precision Cooker (1100W)
- → Reusable Sous Vide Bags with Hand Vacuum Pump
- → 12-Inch Cast Iron Skillet for High-Heat Searing
- → Culinary Butane Searing Torch (Steakhouse Crust)
- → Food-Grade Sous Vide Weights (Stop Floating Bags)
As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pat Sous Vide Deviled Eggs completely dry with paper towels after removing it from the bag so the sear browns in 45–60 seconds per side without steaming.
- ✓Keep the bag fully submerged in the 167°F water bath with a clip or rack so warm water circulates evenly around every side.
- ✓For cooks longer than 2 hours, cover the container with a fitted lid or ping-pong balls to prevent evaporation and maintain steady temperature.
🧊 Storage, Freezing & Safe Reheating
If meal-prepping, chill the unopened vacuum bag in an ice bath (half ice, half cold water) for 30 minutes, then refrigerate at 40°F or below for up to 4 days or freeze for up to 3 months. Rewarm in a 130°F water bath before searing.
Frequently Asked Questions
Can I use a zip-top freezer bag instead of a vacuum sealer for Sous Vide Deviled Eggs?
Yes. Use heavy-duty BPA-free freezer bags and the water-displacement method: slowly lower the bag into the water bath with the top corner open so water pushes the air out, then seal the zipper just above the waterline.
What happens if Sous Vide Deviled Eggs stays in the sous vide bath 30 minutes longer?
Because the water bath never exceeds the target temperature (167°F), an extra 20–30 minutes will not overcook most dishes—just avoid leaving delicate fish or eggs in the bath far past the recommended time, as their texture can soften.
📖 More Recipes from The Complete Sous Vide Cookbook
Adapted from The Complete Sous Vide Cookbook by Laurel C. Purcell. Explore all 120 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Laurel C. Purcell
Adapted from The Complete Sous Vide Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
More The Complete Sous Vide Cookbook Recipes You Might Like
Sous Vide Poached Eggs
Sous Vide Poached Eggs cooks fresh eggs and salt and pepper to taste at 145°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 20 minutes with only 15 minutes of hands-on prep.
Sous Vide Shakshuka Eggs
Sous Vide Shakshuka Eggs cooks 4 eggs, tomato sauce or shakshuka base, cumin at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Hollandaise Sauce (for Eggs Benedict)
Sous Vide Hollandaise Sauce (for Eggs Benedict) cooks 3 egg yolks, unsalted butter, lemon juice at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Soft-Boiled Eggs
Sous Vide Soft-Boiled Eggs cooks eggs at 145°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Poached Eggs
Sous Vide Poached Eggs cooks eggs and water at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 28 minutes with only 15 minutes of hands-on prep.
Sous Vide Scrambled Eggs
Sous Vide Scrambled Eggs cooks eggs, heavy cream or milk, salt and pepper at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.