Description
This easy deviled eggs recipe offers a classic, creamy, and tangy filling nestled in perfectly cooked egg whites. With simple ingredients like mayo, apple cider vinegar, and Dijon mustard, it’s a quick appetizer or snack that’s perfect for any occasion.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
- pinch of paprika for garnish
Instructions
- Prepare the eggs: Once your hard boiled eggs are cool, gently peel each egg. Cut each egg in half lengthwise. Carefully scoop out the hard yellow yolk of each half and place it in a small mixing bowl. Lay the egg whites on a plate or platter for filling.
- Make the filling: Gently mash the yolks with a spoon or fork to break them into small pieces and create a smooth base. Add the mayonnaise, apple cider vinegar, Dijon mustard, and kosher salt to the bowl. Mix thoroughly until a creamy and smooth consistency is achieved; using a whisk can help achieve smoothness.
- Fill the eggs: Scoop the yolk mixture back into the egg whites using a spoon or for an elegant presentation, transfer the filling to a piping bag and pipe it into each egg white half.
- Garnish and serve: Lightly dust the tops of the filled eggs with a pinch of paprika for color and flavor. Cover and refrigerate until ready to serve or serve immediately.
Notes
- Hard boil the eggs by placing them in boiling water for 9-12 minutes, then cool in ice water to ease peeling.
- For a smoother filling, you may blend the yolk mixture briefly with a food processor.
- Use a piping bag fitted with a star tip for decorative presentation.
- Store deviled eggs covered in the refrigerator for up to 2 days.
- Adjust seasoning to taste, adding more salt or mustard if desired.
