Description
A timeless appetizer, Classic Deviled Eggs feature perfectly hard-boiled eggs filled with a creamy, tangy yolk mixture flavored with mayonnaise, Dijon mustard, and apple cider vinegar, topped with optional garnishes like paprika and fresh herbs for a delightful bite-sized treat.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Optional: dash of hot sauce
Garnishes (Optional)
- Paprika
- Chopped chives
- Fresh dill
Instructions
- Boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring the water to a boil over medium-high heat, then cover the saucepan, remove from heat, and let the eggs sit for 10-12 minutes.
- Cool and peel: Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes, then gently peel the shells off.
- Prepare the yolk filling: Slice the eggs in half lengthwise and carefully remove the yolks into a medium bowl. Mash the yolks with a fork until smooth.
- Mix the filling: Add mayonnaise, Dijon mustard, apple cider vinegar, and optional hot sauce to the mashed yolks. Season with salt and freshly ground black pepper to taste. Mix until creamy and well combined.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg whites, dividing it evenly among all halves.
- Garnish and serve: Sprinkle the filled eggs with paprika, chopped chives, and fresh dill if desired. Refrigerate until ready to serve for the best flavor and texture.
Notes
- Use fresh eggs for easier peeling after boiling.
- Chill eggs completely before peeling to prevent white from sticking to shell.
- Adjust mayonnaise and mustard amounts for creaminess and tanginess as preferred.
- Deviled eggs can be made a day ahead and stored covered in the refrigerator.
- For a spicy twist, add more hot sauce or a pinch of cayenne pepper to the filling.
