Description
This BEST Deviled Eggs recipe delivers creamy, tangy, and perfectly seasoned deviled eggs with a smooth filling made from hard-boiled eggs, mayonnaise, Dijon mustard, and a touch of apple cider vinegar. Easy to prepare and ideal for parties, potlucks, or anytime a delicious appetizer is needed.
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: Bring a pot of water to a boil. Reduce the heat to low or turn it off so the water stops boiling. Use a skimmer to gently place the eggs into the water. Then turn the heat back to high and set a timer for 14 minutes to ensure the eggs are fully hard-boiled.
- Make an ice water bath: While the eggs are boiling, prepare a bowl with ice water and set aside. After 14 minutes, carefully remove the eggs from the hot water and immediately submerge them in the ice water bath to stop the cooking process and make peeling easier.
- Peel and slice the eggs: Once the eggs have cooled completely (about 10 minutes), peel off the shells and slice each egg in half lengthwise. Use a small spoon to gently remove the yolks, placing them into a mixing bowl, and arrange the empty egg whites on a plate.
- Make the filling: Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, and ground black pepper. Mix everything together until smooth. For an extra creamy and fluffy texture, you can use a hand mixer to blend the filling thoroughly.
- Fill and serve: Spoon or pipe the yolk mixture back into the hollowed egg whites. Sprinkle a little paprika over the top for a touch of color and mild smoky flavor. Serve chilled for best taste.
Notes
- Watch the provided video for tips on easily removing the yolk from the whites without breaking the eggs.
- Dijon mustard is preferred over yellow mustard for its stronger flavor and is Whole30 compliant, if following that diet.
- Be precise with the vinegar: use 1 teaspoon, not 1 tablespoon. If you dislike vinegar, substitute with pickle juice.
- For displaying deviled eggs, consider using a ceramic deviled egg platter. For transport, use a travel carrier designed for deviled eggs to prevent damage.
- Store deviled eggs in an airtight container in the fridge for up to 2 to 3 days to maintain freshness.
- Boil and peel eggs up to 3 days in advance. Prepare the yolk filling up to 2 days ahead, storing separately until assembling to serve.
- Use leftover hard-boiled eggs to make egg salad the next day for no waste.
