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Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs are a timeless appetizer that offers a creamy filling complemented by a firm egg white base. They're easy to prepare, full of flavor, and can be customized with various garnishes.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 egg halves servings
Course: Appetizer
Cuisine: American
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 pinch sea salt
  • black pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh chives, finely chopped

Method
 

  1. Place the eggs in a saucepan and cover with cold water by at least an inch.
  2. Bring water to a boil over medium-high heat, then turn off the heat and cover the pan.
  3. Let the eggs sit in the hot water for 12 minutes.
  4. Prepare an ice bath in a large bowl with cold water and ice cubes.
  5. Transfer eggs to the ice bath and cool for at least 10 minutes.
  6. Crack the shells and peel the eggs under running water, then dry them.
  7. Slice each egg in half and remove the yolks into a mixing bowl.
  8. Mash the yolks and stir in mayonnaise, mustard, vinegar, salt, and pepper.
  9. Whisk the mixture until smooth and airy.
  10. Fill the egg whites with the yolk mixture using a spoon or piping bag.
  11. Garnish with smoked paprika and chives before serving.

Notes

Use organic eggs for best flavor. Consider substituting half of the mayonnaise for Greek yogurt for a lighter version. Always peel under running water for easier removal.