Description
Classic deviled eggs with a creamy filling.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Kosher salt and ground black pepper, to taste
- Paprika, for garnish
Instructions
- Bring a pot of water to a boil. Reduce heat so the water is no longer bubbling, then carefully add the eggs. Return to a boil and cook for 14 minutes.
- Prepare an ice water bath. Once eggs are done, transfer them to the ice water bath to cool completely.
- Peel the eggs and slice in half lengthwise. Remove yolks into a mixing bowl, keeping the whites on a plate.
- Mash yolks with a fork and mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth. For extra fluffiness, use a hand mixer.
- Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with paprika before serving.
Notes
- Boil and peel eggs up to 3 days ahead; prepare filling up to 2 days in advance. Keep yolks and whites separate until serving.
- Dijon mustard is recommended for more flavor; pickle juice can substitute for vinegar.
- Store in an airtight container in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 125 kcal
- Sugar: 0.6 g
- Sodium: 126 mg
- Fat: 10.5 g
- Saturated Fat: 2.4 g
- Carbohydrates: 0.7 g
- Protein: 6.4 g
- Cholesterol: 189 mg
Keywords: Deviled Eggs, Appetizer, Eggs