Classic Deviled Eggs (Recipe for Printing)
Classic deviled eggs combine hard-boiled eggs, creamy mayo, Dijon mustard, and a dash of apple cider vinegar for tang. Ideal for spring get-togethers and Easter brunch. Save & click.
# What You Need:
→ Eggs and Filling
01 -
6 large eggs
02 -
3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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1 teaspoon apple cider vinegar
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Salt, to taste
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Freshly ground black pepper, to taste
07 -
Paprika, for garnish
# How to Make It:
01 -
Arrange eggs in a saucepan and cover with cold water by one inch. Bring to a gentle boil over medium heat, reduce to low, cover, and simmer for 14 minutes.
02 -
While eggs cook, prepare an ice water bath in a large mixing bowl. Once eggs have finished cooking, transfer them immediately to the ice bath to halt the cooking process. Let cool for 5 to 10 minutes.
03 -
Peel the cooled eggs and slice each in half lengthwise. Gently remove yolks and transfer to a bowl, placing egg white halves on a serving tray.
04 -
Mash yolks using a fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt, and freshly ground black pepper. Mix thoroughly to achieve a creamy consistency.
05 -
Using a spoon or piping bag, evenly portion the yolk mixture into the hollow of each egg white half.
06 -
Lightly dust the filled eggs with paprika for color and flavor before serving.
# Extra Tips:
01 -
For ease of peeling, use eggs that are a few days old and ensure they are well chilled before peeling.