Description
This Classic Deviled Eggs recipe features perfectly cooked eggs with a creamy, tangy filling made from mayo, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Garnished with fresh dill, these deviled eggs are a timeless appetizer ideal for parties, holidays, or simple snacks.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
Garnish
- Fresh dill (optional)
Instructions
- Boil the eggs: Place the 6 large eggs in a single layer in a saucepan and cover them with water. Bring the water to a rolling boil over medium-high heat, then cover the pan and remove it from heat. Let the eggs sit for 12 minutes to finish cooking.
- Cool and peel: Transfer the eggs to a bowl of ice water to stop cooking and cool thoroughly for about 10 minutes. Once cool, gently crack and peel the eggs under running water to remove the shells without damaging the egg whites.
- Prepare the filling: Slice the eggs in half lengthwise and carefully remove the yolks into a medium bowl. Mash the yolks with a fork until fine and creamy. Add 3 tablespoons mayonnaise, 1 ½ teaspoons apple cider vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon Worcestershire sauce, and ¼ teaspoon salt. Mix until smooth and fully combined for a well-rounded creamy filling.
- Fill the whites: Spoon or pipe the yolk mixture back into the hollowed egg whites evenly, creating a neat mound or swirl on top.
- Garnish and serve: Optionally, sprinkle fresh dill over the deviled eggs for a pop of color and added flavor. Serve immediately or refrigerate for up to 2 days to let flavors meld before serving.
Notes
- Use fresh eggs for easier peeling by boiling, but not too fresh as very fresh eggs can be harder to peel.
- Adjust the vinegar and mustard quantities to taste for desired tanginess.
- Deviled eggs can be made a day ahead and refrigerated to enhance the flavors.
- For extra texture, sprinkle paprika or finely chopped chives on top before serving.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 56 kcal
- Sugar: 1 g
- Sodium: 108 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 83 mg
