Description
This classic Best Deviled Eggs recipe features perfectly hard-boiled eggs filled with a creamy, tangy yolk mixture made from mayonnaise, Dijon mustard, and apple cider vinegar, seasoned with salt and pepper, and finished with a sprinkle of paprika for a deliciously simple appetizer or snack.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
Garnish
- Paprika, for garnish
Instructions
- Boil the eggs: Bring a pot of water to a rolling boil. Then reduce the heat to low or turn it off so the water is not boiling, use a skimmer to carefully place the eggs into the water, then return the heat to high and set a timer for 14 minutes to cook the eggs through.
- Cool the eggs: While the eggs are boiling, prepare an ice water bath. Once the 14 minutes are up, transfer the eggs immediately into the ice bath to stop them from cooking further and cool completely, about 10 minutes.
- Peel and slice: Once the eggs are cooled, peel off the shells gently. Slice each egg in half lengthwise, then carefully remove the yolks and place them in a small mixing bowl. Arrange the egg whites on a plate for filling.
- Prepare the filling: Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir everything together until the mixture is smooth and creamy.
- Fill the egg whites: Spoon the yolk mixture back into the hollowed egg whites, dividing evenly among all halves. Sprinkle with a light dusting of paprika for color and flavor.
Notes
- Deviled eggs are hard-boiled eggs with the yolks mixed into a creamy filling and spooned back into egg white halves.
- Using an ice bath after boiling stops the cooking process and makes peeling easier.
- The paprika garnish adds a subtle smoky flavor and vibrant color.
- For smoother filling, you can blend the yolks with the other ingredients instead of mashing by hand.
- Serve chilled for best flavor and texture.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 125.3 kcal
- Sugar: 0.6 g
- Sodium: 125.7 mg
- Fat: 10.5 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 6.4 g
- Cholesterol: 189.4 mg
