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How to Make Deviled Eggs

How to Make Deviled Eggs

Deviled eggs are a timeless classic that brings comfort to any gathering with their creamy filling and firm whites, offering a satisfying contrast in every bite. This recipe focuses on simple, high-quality ingredients to nurture your soul.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 halves (6 eggs) servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 6 Large Organic Eggs
  • 3 Tablespoons High-Quality Mayonnaise
  • 1 Teaspoon Dijon Mustard
  • 1 Teaspoon Apple Cider Vinegar
  • Salt and Freshly Cracked Black Pepper
  • Smoked Paprika
  • Fresh Chives

Method
 

  1. Place eggs in a single layer in a saucepan, cover with cold water, and bring to a boil.
  2. Cover the pan, remove from heat, and let it sit for exactly 12 minutes.
  3. Prepare an ice bath while the eggs rest.
  4. Transfer eggs into the ice bath for at least 10 minutes.
  5. Gently crack and peel the eggs under cool running water.
  6. Slice each egg in half lengthwise and remove cooked yolks into a mixing bowl.
  7. Mash the yolks and mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy.
  8. Spoon or pipe the yolk mixture back into the egg whites.
  9. Garnish with smoked paprika and chopped chives.

Notes

Store eggs in an airtight container in the refrigerator for up to two days. For best results, keep the filling and whites separate until serving.