Description
This Classic Deviled Eggs recipe offers a creamy, tangy, and flavorful twist on a beloved appetizer. Perfectly boiled eggs are halved and filled with a smooth mixture of mayonnaise, Dijon mustard, apple cider vinegar, and a hint of hot sauce, then garnished with paprika and fresh herbs for a visually appealing and delicious snack or party starter.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- dash of hot sauce (optional)
- Salt and freshly ground black pepper, to taste
Garnishes (Optional)
- paprika
- chopped chives
- fresh dill
Instructions
- Boil the Eggs: Place the 6 large eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for firm yolks. Then, transfer the eggs to a bowl of ice water to cool completely and stop the cooking process.
- Peel the Eggs: Gently tap each egg on a hard surface to crack the shell, then peel them carefully under running water to remove all shell bits. Pat eggs dry with a paper towel.
- Prepare the Filling: Slice each egg in half lengthwise and remove the yolks, placing them in a medium bowl. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, a dash of hot sauce if using, and salt and pepper to taste. Mix until creamy and well combined.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly.
- Garnish and Serve: Sprinkle the filled deviled eggs with paprika and garnish with chopped chives or fresh dill, if desired. Serve chilled or at room temperature within 2 hours for optimal freshness.
Notes
- Boiling eggs with residual heat ensures a creamy yolk texture without the green ring around the yolks.
- Use mayonnaise for the classic creamy texture; you can substitute Greek yogurt for a lighter version.
- Add a dash of hot sauce for a subtle kick or customize the filling with other herbs or spices.
- Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
- To peel eggs easily, use eggs that are at least a week old.
