Classic Deviled Eggs
Easy and delicious deviled eggs, perfect for any holiday gathering or party. A classic appetizer that's always a crowd-pleaser.
44m4Servings
Nutrition
188kcal
10gProtein
1gCarbs
16gFat
Ingredients
Large Eggs
6 whole
Mayonnaise
3 tbsp
Dijon Mustard
1 tsp
Apple Cider Vinegar
1 tsp
Salt
To taste
to taste
Black Pepper
To taste
to taste
Paprika
For garnish
pinch
Instructions
1Boil the Eggs
14m
14mBoil Water
Fill a medium saucepan with water and bring it to a boil over high heat.
Add Eggs
Once the water is boiling, reduce the heat to low so that the water is barely simmering. Gently add the eggs to the pot using a skimmer or slotted spoon.
Cook Eggs
Set a timer for 14 minutes for hard-boiled eggs. If you prefer softer yolks, reduce the cooking time accordingly.
Prepare Ice Bath
While the eggs are cooking, prepare an ice water bath by filling a large bowl with ice and cold water. Set aside.
Cool Eggs
When the timer goes off, immediately transfer the eggs from the hot water to the ice bath using the skimmer. Let them cool completely for at least 15 minutes.
2Prepare the Filling
10m
10mPeel and Halve Eggs
Once cooled, peel the hard-boiled eggs. Slice each egg in half lengthwise. Use a small spoon to scoop the yolks into a medium bowl, and place the egg white halves on a serving plate.
Mash Yolks
Use a fork to mash the egg yolks until they are crumbly and resemble coarse sand.
Add Wet Ingredients
Add mayonnaise, Dijon mustard, and apple cider vinegar to the mashed yolks. Season with salt and pepper to taste.
Mix Filling
Use a fork or a small whisk to mix all the ingredients together until the filling is smooth and creamy.
3Assemble Deviled Eggs
5m
5mFill Egg Whites
Spoon or pipe the yolk mixture back into the hollowed-out egg white halves. You can use a small spoon for a rustic look or a piping bag for a more decorative finish.
Garnish
Sprinkle a pinch of paprika over the top of each deviled egg for color and a touch of flavor.
Tips
For easier peeling, use eggs that are a few days old rather than very fresh ones.
An ice bath is crucial for stopping the cooking process and preventing the green ring around the yolk.
Adjust the amount of mayonnaise and mustard to achieve your desired creaminess and tanginess.
For a different flavor profile, try adding a dash of hot sauce or a pinch of curry powder to the yolk mixture.