Classic Deviled Eggs Recipe
Creamy yolk filling seasoned with mayo, mustard, and vinegar, piped into tender egg whites and dusted with paprika.
Ingredients
- 3 large eggs
- 1.5 tablespoons mayonnaise
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon apple cider vinegar
- salt and pepper to taste
- paprika for garnish
Instructions
- In a large pot, bring water to a gentle boil. Lower the heat so the surface is barely bubbling, then carefully add the six eggs using a slotted spoon. Return to a steady boil and cook for exactly 14 minutes.
- While the eggs cook, fill a bowl with ice water. Once the timer’s up, transfer the eggs into the ice bath and let them chill completely. This makes peeling a breeze.
- Peel the eggs and slice each in half lengthwise. Scoop out the yolks into a small bowl and mash them with a fork. Stir in the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper until the mixture is silky smooth.
- Spoon or pipe the yolk mixture back into the hollowed egg-white halves. Finish with a light dusting of paprika for color and a mild smoky touch.If you want really neat, professional-looking deviled eggs, using small piping bags like these make it super easy to pipe the filling smoothly into the egg whites.
- Arrange on a platter and serve immediately, or cover and refrigerate for up to one day, it’s a perfect make-ahead bite!