Classic Deviled Eggs
Creamy, tangy yolk filling nestled into tender whites, making these deviled eggs a crowd-pleasing appetizer perfect for parties or snacks.
Ingredients
Main Ingredients
- 6 large Large Eggs Use fresh eggs for better peeling.
- 2 quarts Water
- 2 cups Ice Cubes For ice bath.
Filling Ingredients
- 1/4 cup Mayonnaise Choose full-fat mayo for best texture.
- 1 tsp Dijon Mustard Adds sharpness and depth.
- 1 tsp Apple Cider Vinegar
- 2 tbsp Sweet Pickle Relish Opt for fine-chopped for an even texture.
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 tsp Smoked Paprika For garnish.
- 1 tbsp Fresh Chives For garnish.
Instructions
Cooking the Eggs
- Bring 2 quarts of water to a rolling boil in a large pot.
- Gently lower the eggs into boiling water using a slotted spoon.
- Cook for 13 minutes at a gentle boil.
- Prepare an ice bath and cool eggs for 10 minutes.
- Crack and peel the eggs under running water.
- Halve the eggs lengthwise and remove yolks into a bowl.
Making the Filling
- Combine egg yolks with mayo, Dijon mustard, apple cider vinegar, and sweet pickle relish until smooth.
- Season with salt and pepper, then fill the whites with the mixture.
- Dust with smoked paprika and sprinkle with chives for garnish.
Notes
Store assembled deviled eggs in an airtight container in the refrigerator for up to 3 days. Do not freeze assembled eggs.