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Deviled Eggs Recipe

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4.9 from 118 reviews

Classic deviled eggs made with hard-boiled eggs blended with creamy mayonnaise, tangy Dijon mustard, and apple cider vinegar, finished with a sprinkle of paprika and optional fresh herbs for a flavorful and elegant appetizer or snack.

Ingredients

Eggs

  • 6 large eggs

Filling

  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • Salt and pepper to taste

Garnish

  • Paprika for garnish
  • Chopped chives or dill for garnish (optional)

Instructions

  1. Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring to a rolling boil over medium-high heat, then cover the pot and remove it from heat. Let the eggs sit covered for 12 minutes to cook through.
  2. Cool and peel: Transfer the eggs to a bowl of ice water to stop the cooking process and cool them down completely. Once cooled, gently peel the eggs to remove their shells.
  3. Prepare the filling: Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks into a mixing bowl and mash them thoroughly with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until you achieve a smooth, creamy consistency.
  4. Fill the egg whites: Spoon or use a piping bag to fill the hollowed egg white halves evenly with the yolk mixture.
  5. Garnish and serve: Sprinkle the deviled eggs with paprika for a pop of color and optionally garnish with chopped chives or dill for extra flavor. Chill before serving for best taste.

Notes

  • For easier peeling, use eggs that are a few days old rather than very fresh eggs.
  • You can customize the filling by adding a pinch of cayenne pepper or a dash of hot sauce for some heat.
  • Deviled eggs can be prepared a day in advance and kept covered in the refrigerator.
  • Make sure to cool the eggs completely before peeling to prevent tearing of whites.
  • If you prefer a smoother filling, you can blend the yolk mixture with a food processor or blender briefly.

Find it online: https://alinacooks.com/deviled-eggs-recipe/