Description
This BEST Deviled Eggs Recipe is a classic and simple appetizer perfect for any occasion. Made with hard-boiled eggs filled with a creamy mixture of mayonnaise, Dijon mustard, apple cider vinegar, and seasoned with salt, pepper, and a sprinkle of paprika, these deviled eggs are easy to prepare and incredibly delicious.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
Garnish
- Paprika, for garnish
Instructions
- Boil the Eggs: Bring a pot of water to a boil. Once boiling, reduce the heat to low or turn it off so the water is no longer bubbling. Using a skimmer, gently place the eggs into the water. Then turn the heat back up to high and boil the eggs for 14 minutes.
- Prepare Ice Bath: While the eggs are boiling, fill a bowl with ice and water to create an ice bath. This will be used to cool the eggs quickly after boiling.
- Cool the Eggs: After 14 minutes, remove the eggs from the hot water with a slotted spoon and immediately place them into the ice water bath. Let them cool completely to make peeling easier.
- Peel and Halve: Once cooled, peel the eggs carefully and slice each one in half lengthwise. Gently remove the yolks and place them into a small bowl. Arrange the egg whites on a serving plate.
- Make the Filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix everything together thoroughly until you have a creamy, smooth mixture.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollow of each egg white half, filling them evenly.
- Garnish and Serve: Sprinkle a little paprika over the filled eggs for color and a hint of flavor. Serve chilled or at room temperature.
Notes
- Deviled eggs are hard-boiled eggs with the yolks mashed and mixed with condiments like mayonnaise and mustard for a creamy filling.
- The apple cider vinegar adds a slight tang that balances the richness of the mayonnaise.
- A sprinkle of paprika not only adds color but also a subtle smoky flavor to garnish the deviled eggs.
- Ensure eggs are cooled completely before peeling to make the process easier and to get smooth halves.
- Watch the accompanying video for a visual guide on preparing these deviled eggs effortlessly.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 125.3 kcal
- Sugar: 0.6 g
- Sodium: 125.7 mg
- Fat: 10.5 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 6.4 g
- Cholesterol: 189.4 mg
