To make classic deviled eggs, follow these steps:
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar (or white vinegar/lemon juice)
- Salt and pepper, to taste
- Paprika for garnish
Instructions
- Hard Boil the Eggs:
- Place eggs in a pot and cover with cold water by about an inch.
- Bring the water to a rolling boil.
- Once boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 10 to 14 minutes depending on egg size.
- Transfer eggs to an ice water bath and chill for at least 5 minutes to stop cooking and make peeling easier
- Peel and Prepare Eggs:
- Peel the cooled eggs and slice each egg in half lengthwise.
- Carefully remove the yolks and place them in a small bowl.
- Arrange the egg whites on a serving tray
- Make the Filling:
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Mix until creamy and well combined
- Assemble Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle paprika on top for garnish
Tips and Variations
- Avoid overcooking eggs to prevent a green ring around the yolk.
- For easier peeling, use baking soda in the boiling water or an ice water bath.
- Customize by adding ingredients like bacon, chives, jalapeno, sriracha, or herbs such as dill or tarragon
- Use a piping bag or small cookie scoop for neat filling
This method yields classic, creamy deviled eggs perfect for any occasion
