Description
This classic recipe for deviled eggs delivers a creamy, tangy filling nestled inside perfectly boiled egg whites. With simple ingredients like mayonnaise, Dijon mustard, and apple cider vinegar, these deviled eggs are easy to prepare and make a perfect appetizer or party snack.
Ingredients
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Kosher salt (to taste)
- Ground black pepper (to taste)
Garnish
- Paprika (for garnish)
Instructions
- Boil Eggs: Bring a pot of water to a boil. Reduce the heat to low or turn off to make sure the water stops boiling or bubbling. Using a skimmer, gently place the eggs into the water. Then raise the heat back to high and set a timer for 14 minutes to cook the eggs thoroughly.
- Cool Eggs: While the eggs are boiling, prepare an ice water bath by filling a bowl with cold water and ice cubes. Once the 14 minutes are up, remove the eggs from the hot water using a slotted spoon and immediately place them into the ice water bath. This stops cooking and makes peeling easier.
- Slice in Half: Once the eggs have cooled completely, peel the shells off carefully. Slice each egg lengthwise in half with a sharp knife. Use a small spoon to gently remove the yolks from each half and place the whites on a plate for filling.
- Stir Ingredients: Transfer the yolks into a mixing bowl. Mash them with a fork until crumbly and smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, and ground black pepper. Stir well until the mixture is creamy and evenly blended. For an extra smooth and fluffy consistency, use a hand mixer if preferred.
- Add Mixture: Use a spoon to carefully fill each egg white half with the yolk mixture, nicely mounding the filling in each egg white cavity. Finally, sprinkle a pinch of paprika over the top of each deviled egg for color and subtle flavor enhancement.
Notes
- Use older eggs for easier peeling; fresh eggs can be harder to peel.
- Adjust the mayonnaise quantity to achieve your preferred creaminess.
- Add a pinch of cayenne pepper or smoked paprika for a spicy twist.
- Store deviled eggs covered in the refrigerator and consume within 2 days for optimal freshness.
- Ensure eggs are fully cooled before peeling to prevent white from sticking to the shell.
