Classic Deviled Eggs
Bright, creamy, and impossibly simple, these deviled eggs are a crowd-pleaser for any gathering, balancing silky yolk filling with a whisper of tang and a dusting of paprika.
Ingredients
Main ingredients
- 6 large large eggs Use eggs 4–10 days old for better peeling.
- 3 tablespoons mayonnaise Use high-quality for the best texture.
- 1 teaspoon Dijon mustard Choose creamy Dijon for a smoother filling.
- 1 teaspoon apple cider vinegar White wine vinegar can be substituted.
- to taste salt Season incrementally.
- to taste black pepper Season incrementally.
- Paprika for garnish Paprika Sprinkle on top before serving.
Instructions
Preparation
- Place eggs in a saucepan and cover with cold water, ensuring they are in a single layer.
- Bring the water to a gentle boil over medium heat.
- Boil the eggs for about 10 minutes.
- Transfer the eggs immediately to a bowl of ice water and let them cool completely for at least 10 minutes.
- Peel the eggs and slice them in half lengthwise.
- Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until crumbly.
Mixing and Filling
- Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to the mashed yolks.
- Mix until the filling is smooth and creamy.
- Spoon or pipe the filling into the egg white halves.
- Sprinkle paprika on top before serving.
Notes
For the silkiest filling, press yolks through a fine sieve or blend lightly with an immersion blender. Chill assembled eggs for at least 30 minutes so flavors meld.