Best Deviled Eggs Recipe
These classic deviled eggs are creamy, tangy, and perfectly seasoned with a touch of paprika for garnish. They make an easy and delicious appetizer for any occasion!
Servings: 12 deviled eggs
Calories: 125kcal
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
Boil the Eggs:
- Bring a pot of water to a boil.
- Reduce the heat to low (or turn it off briefly) to stop bubbling. Carefully place the eggs in the water using a skimmer or spoon.
- Increase the heat back to high and boil for 14 minutes.
Cool the Eggs:
- Prepare an ice water bath in a large bowl.
- After 14 minutes, transfer the eggs to the ice bath and let them cool completely.
Peel and Slice:
- Once cooled, peel the eggs and slice them in half lengthwise.
- Use a spoon to remove the yolks and place them in a small bowl. Arrange the egg whites on a serving plate.
Make the Filling:
- Mash the yolks with a fork until crumbly.
- Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth. (For extra smooth filling, blend in a food processor.)
Fill and Garnish:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika for a finishing touch.
Notes
For extra smooth filling: Blend the yolk mixture in a food processor instead of mashing by hand.
Storage: Keep deviled eggs covered in the fridge for up to 2 days.
Variations: Try adding crumbled bacon, chives, or a dash of hot sauce for extra flavor!