Description
Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture enhanced with mayonnaise, Dijon mustard, and apple cider vinegar. Finished with a sprinkle of paprika, they are perfect for parties, picnics, or simple snacks.
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: Place the 6 large eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes to ensure the eggs are hard-boiled.
- Cool and Peel: Remove the eggs from the hot water and place them in an ice bath or under cold running water until fully cooled. Once cooled, gently crack and peel the eggs, rinsing them to remove any shell fragments.
- Prepare the Filling: Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Mash the yolks with a fork until smooth. Add 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and 1 teaspoon of apple cider vinegar. Mix well until creamy and smooth. Season with kosher salt and ground black pepper to taste.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, evenly distributing the filling among all the eggs.
- Garnish and Serve: Lightly sprinkle paprika over the filled deviled eggs for color and a slight smoky flavor. Arrange on a serving platter and serve chilled for the best taste.
Notes
- Use older eggs for easier peeling.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the filling.
- The deviled eggs can be prepared a day in advance and stored covered in the refrigerator.
- Customize your filling by adding finely chopped pickles, chives, or relish for added flavor and texture.
