Description
Classic Deviled Eggs offer a creamy, tangy filling made with mayo, Dijon mustard, and apple cider vinegar, perfectly seasoned and garnished with fresh dill for an elegant appetizer or snack.
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 with cold water by about an inch. Bring the water to a rolling boil over medium-high heat, then cover the pan, turn off the heat, and let the eggs sit for 15 minutes to cook through.
- Cool and Peel: After cooking, transfer the eggs to a bowl of ice water to cool completely, about 10 minutes. Once cooled, gently tap the eggs on a hard surface and peel away the shell.
- Prepare the Filling: Slice the peeled eggs in half lengthwise and carefully remove the yolks, placing them into a mixing bowl. Mash the yolks with a fork until they are crumbly.
- Mix the Filling Ingredients: To the mashed yolks, add 3 tablespoons of mayonnaise, 1 ½ teaspoons apple cider vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon Worcestershire sauce, and ¼ teaspoon salt. Stir thoroughly until the mixture is smooth and creamy with a well-rounded flavor.
- Fill the Egg Whites: Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture evenly.
- Garnish and Serve: Optionally, sprinkle fresh dill over the deviled eggs for an aromatic and colorful garnish. Serve immediately or refrigerate until ready to eat.
Notes
- To make ahead, peel and prepare the filling up to 1 day in advance, keep refrigerated separately, then fill the egg whites just before serving.
- For easier peeling, use eggs that are at least a week old.
- You can customize the filling with paprika, chives, or hot sauce if desired.
Nutrition
- Serving Size: 1 deviled egg half
- 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
