Description
Classic Deviled Eggs are a timeless appetizer featuring creamy, flavorful egg yolk filling blended with mayonnaise, Dijon mustard, and apple cider vinegar. Perfectly seasoned and garnished, they make a delightful party snack or appetizer that’s simple to prepare within 35 minutes.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- Dash of hot sauce (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Garnishes (Optional)
- Paprika
- Chopped chives
- Fresh dill
Instructions
- Boil the eggs: Place 6 large eggs in a saucepan and cover with cold water by about an inch. Bring the water to a boil over medium-high heat, then cover the pot and remove it from heat. Let the eggs sit, covered, for 12 minutes to cook through.
- Cool and peel the eggs: Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop cooking. Let cool for at least 10 minutes before peeling the shells off carefully.
- Prepare the yolk filling: Slice the peeled eggs in half lengthwise and gently remove the yolks to a bowl. Mash the yolks with a fork until smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and a dash of hot sauce if using. Season with salt and freshly ground black pepper to taste. Mix until creamy and well combined.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, distributing evenly among all 12 halves.
- Garnish and serve: Sprinkle the deviled eggs with paprika and optionally garnish with chopped chives or fresh dill. Chill in the refrigerator until ready to serve, about 10-15 minutes for best flavor and texture.
Notes
- Use older eggs for easier peeling.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Adjust the amount of mustard and vinegar to taste for preferred tanginess.
- Deviled eggs are best served chilled and consumed within 2 days.
