Description
This BEST Deviled Eggs recipe features perfectly hard-boiled eggs with a creamy, tangy filling made from mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Topped with a sprinkle of paprika, these deviled eggs make a classic, delicious appetizer or snack that’s easy to prepare and always a crowd-pleaser.
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 boil. Reduce the heat to low or turn it off so the water is no longer boiling or bubbling. Use a skimmer to gently place the eggs into the water, then increase the heat back to high. Set a timer for 14 minutes to cook the eggs completely.
- Prepare an ice bath: While the eggs are boiling, fill a bowl with ice water and set it aside. When the eggs are done cooking, transfer them into the ice water bath to cool completely. This stops the cooking process and makes peeling easier.
- Peel and halve the eggs: Once the eggs are fully cooled, peel off the shells and slice each egg in half lengthwise. Carefully remove the yolks and place them into a small bowl, setting the egg whites on a serving plate.
- Make the filling: Mash the egg yolks with a fork until crumbly and smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Mix thoroughly until the filling is creamy and well combined.
- Fill the eggs: Spoon or pipe the yolk mixture back into the hollowed egg whites, filling the center evenly. Sprinkle a light dusting of paprika on top of each deviled egg for a classic finish and a pop of color.
Notes
- Deviled eggs are hard-boiled eggs with a creamy yolk filling flavored with mayonnaise, mustard, vinegar, salt, and pepper.
- Paprika adds a mild smoky flavor and bright color to the dish.
- Use a skimmer to gently lower eggs into boiling water to avoid cracking.
- The ice bath ensures easy peeling and stops overcooking.
- The filling can be adjusted to taste by adding more mustard or vinegar for tanginess.
- Make sure eggs are completely cooled before peeling for best results.
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: 8.1 g
- Trans Fat: 0 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 6.4 g
- Cholesterol: 189.4 mg
