Description
Classic Deviled Eggs are creamy, tangy, and perfect for Easter, potlucks, or parties. This foolproof recipe gives you smooth, flavorful yolks every single time.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Kosher salt to taste
Ground black pepper to taste
Paprika for garnish
Instructions
1. Bring a pot of water to a boil, then reduce heat and gently add eggs. Increase heat and cook for 14 minutes.
2. Transfer eggs to an ice bath to cool completely before peeling.
3. Peel eggs and slice them in half lengthwise. Place whites on a plate and yolks in a bowl.
4. Mash yolks and mix with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
5. Fill egg white halves with yolk mixture using a spoon or piping bag.
6. Sprinkle with paprika and serve.
Notes
Boil eggs for exactly 14 minutes to avoid overcooking.
A hand mixer creates a smoother filling.
Use a piping bag for cleaner presentation.
Pickle juice can replace apple cider vinegar.
Add paprika just before serving to prevent color bleeding.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Easter Dessert Recipes
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 125.3
- Sugar: 0.6 g
- Sodium: 125.7 mg
- Fat: 10.5 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 6.4 g
- Cholesterol: 189.4 mg