Best Deviled Eggs
These classic deviled eggs are creamy, tangy, and topped with a touch of paprika for a hint of smoky flavor. Perfect for holidays, picnics, or potlucks, they’re a crowd-pleasing appetizer that's easy to prepare and full of flavor.
Servings: 12
Calories: 125kcal
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the Eggs
- Bring a pot of water to a boil.
- Reduce the heat to low or turn it off briefly to stop the bubbling.
- Carefully lower the eggs into the water using a spoon or skimmer.
- Return the heat to high and boil the eggs for 14 minutes.
- Cool the Eggs
- Prepare an ice water bath in a large bowl.
- After boiling, transfer the eggs into the ice bath and let them cool completely.
- Peel and Slice
- Once the eggs are fully cooled, peel them.
- Slice each egg in half lengthwise.
- Scoop out the yolks and place them in a small bowl.
- Arrange the egg white halves on a serving platter.
- Make the Filling
- Mash the yolks with a fork.
- Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Mix until smooth and creamy.
- Fill and Garnish
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika before serving.
- Notes
- For extra smooth filling, blend the yolk mixture in a food processor.
- Store deviled eggs covered in the fridge for up to 2 days.
- Variations: Add crumbled bacon, chives, or a splash of hot sauce for extra flavor.