Description
This BEST Deviled Eggs recipe is a classic, crowd-pleasing appetizer featuring perfectly boiled eggs filled with a creamy, tangy yolk mixture. With simple ingredients like mayonnaise, Dijon mustard, apple cider vinegar, and a sprinkle of paprika, this easy recipe delivers rich and flavorful deviled eggs that are ideal for parties, picnics, or any occasion.
Ingredients
Scale
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 the eggs: Bring a pot of water to a boil. Once boiling, reduce the heat to low or turn it off to stop any bubbles. Using a skimmer or slotted spoon, gently place the eggs into the water. Then raise the heat back to high and cook the eggs for 14 minutes to ensure they are fully hard-boiled.
- Make an ice water bath: While the eggs are boiling, prepare a large bowl filled with ice and cold water. As soon as the 14 minutes are up, remove the eggs from the hot water with the skimmer and immediately place them in the ice water bath to stop the cooking process and make peeling easier.
- Peel and slice the eggs: After the eggs have completely cooled in the ice bath, gently peel off the shells. Slice each egg in half lengthwise. Carefully scoop out the yolks using a small spoon and place them into a mixing bowl. Arrange the hollowed egg whites on a serving plate.
- Make the filling: Mash the egg yolks with a fork until crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, and black pepper. Mix thoroughly until smooth. For an extra creamy and fluffy texture, use a hand mixer to blend the mixture until light and airy.
- Fill and serve: Spoon or pipe the yolk mixture into each egg white half, filling the cavities generously. Finish with a light sprinkle of paprika for color and a touch of subtle flavor. Serve immediately or refrigerate until ready to enjoy.
Notes
- Deviled eggs are made by hard boiling eggs, removing the yolks, and mixing them with creamy and tangy ingredients before refilling the whites.
- The paprika garnish adds a classic look and a hint of smoky flavor that complements the filling.
- Use a hand mixer for an extra smooth and fluffy filling texture.
- Serve chilled for best taste and texture.
- This recipe is perfect for gatherings, holidays, or as a simple snack.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 125.3
- Sugar: 0.6 g
- Sodium: 125.7 mg
- Fat: 10.5 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.1 g
- Trans Fat: 0 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 6.4 g
- Cholesterol: 189.4 mg
