Classic Deviled Eggs
Timeless appetizer made with creamy yolks, mayonnaise, and mustard, perfect for brunch or picnics.
Ingredients
Main Ingredients
- 6 large large eggs Use eggs about a week old for easier peeling.
- 3 tablespoons mayonnaise Use good-quality full-fat mayo for silkiness.
- 1 teaspoon Dijon mustard Adds subtle heat; adjust if using yellow mustard.
- 1 teaspoon apple cider vinegar Provides a tangy boost; white wine vinegar can substitute.
- to taste salt
- to taste black pepper
- for garnish paprika Use smoked or sweet paprika for garnish.
Instructions
Preparation
- Place eggs in a saucepan and cover with cold water in a single layer.
- Bring water to a gentle boil over medium heat.
- Boil the eggs for about 10 minutes.
- Transfer eggs to ice water to cool completely.
- Peel and slice eggs in half lengthwise.
- Remove yolks and place them in a mixing bowl.
- Mash yolks until crumbly.
- Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
- 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
Start eggs in cold water to prevent gray yolks. Adjust cooking time based on stove settings. Can be made ahead and stored for up to 2 days.