Description
Classic traditional deviled eggs featuring a creamy, tangy filling made from hard-boiled eggs mixed with mayo, apple cider vinegar, Dijon mustard, and Worcestershire sauce, garnished with fresh dill for a flavorful and elegant appetizer.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
Garnish
- Fresh dill (optional)
Instructions
- Boil the eggs: Place the 6 large eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle boil for about 10-12 minutes until fully cooked.
- Cool and peel: Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This stops the cooking process and makes peeling easier. Once cooled, gently peel the eggs, ensuring the whites remain intact.
- Prepare the filling: Slice the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a medium bowl. Mash the yolks thoroughly with a fork.
- Mix the filling ingredients: Add mayonnaise, apple cider vinegar, Dijon mustard, Worcestershire sauce, and salt to the mashed yolks. Stir well until the mixture is smooth, creamy, and well combined.
- Fill the egg whites: Spoon or pipe the yolk mixture evenly back into the hollowed egg whites, smoothing or decorating the tops as desired.
- Garnish and serve: Optionally, sprinkle fresh dill over the filled eggs for a pop of color and subtle fresh flavor. Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
Notes
- Use eggs that are a few days old for easier peeling.
- Mayonnaise adds creaminess but can be substituted with Greek yogurt for a lighter option.
- Make deviled eggs up to a day ahead and store covered in the refrigerator.
- Experiment with toppings like paprika, chives, or bacon bits for variety.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 56 kcal
- Sugar: 1 g
- Sodium: 108 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 83 mg
