Description
This BEST Deviled Eggs Recipe features perfectly boiled eggs filled with a creamy mixture of egg yolks, mayonnaise, Dijon mustard, and apple cider vinegar, finished with a sprinkle of paprika for a classic and flavorful appetizer or snack.
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. Reduce the heat to low or turn it off to prevent vigorous boiling, then carefully use a skimmer to place the eggs into the water. Increase the heat back to high and set a timer for 14 minutes to cook the eggs thoroughly.
- Prepare Ice Bath: While eggs are boiling, prepare a bowl with ice water and set aside to cool the eggs rapidly after boiling.
- Cool the Eggs: After 14 minutes, remove the eggs from the boiling water using a slotted spoon and immediately place them in the ice water bath to stop the cooking process and make peeling easier.
- Peel and Slice: Once the eggs have cooled completely, peel off the shells and slice each egg in half lengthwise. Carefully remove the yolks and place them in a small bowl, setting the egg whites aside on a separate plate.
- Make Filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the mashed yolks. Stir well to create a creamy and smooth filling.
- Fill Egg Whites: Use a spoon to evenly distribute the yolk mixture back into the hollow center of each egg white half.
- Garnish and Serve: Sprinkle paprika on top of each filled egg for color and a hint of smoky flavor. Serve chilled and enjoy!
Notes
- Deviled eggs are made by mixing hard-boiled egg yolks with mayonnaise, mustard, vinegar, salt, and pepper to create a smooth, creamy filling.
- A light sprinkle of paprika not only adds color but also enhances the flavor with a subtle smoky touch.
- Chilling the eggs in ice water immediately after boiling prevents overcooking and makes peeling much easier.
- This recipe yields 12 deviled egg halves, perfect for parties, potlucks, or appetizers.
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: 8.1 g
- Trans Fat: 0 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 6.4 g
- Cholesterol: 189.4 mg
