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The Best Classic Deviled Eggs

The Best Classic Deviled Eggs

A timeless snack with a creamy, velvety center and a firm, protein-rich white, bringing nostalgia to any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 egg halves servings
Course: Appetizer
Cuisine: American
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 6 large pasture-raised eggs
  • 3 tablespoons high-quality avocado oil mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon organic apple cider vinegar
  • A pinch of fine sea salt and freshly cracked black pepper
  • Smoked paprika for garnish
  • Freshly snipped chives or microgreens for garnish

Method
 

  1. Place your eggs in a single layer in a saucepan, cover with cold water at least an inch above the shells.
  2. Bring to a rolling boil over medium-high heat, then turn off heat and cover, letting sit for 12 minutes.
  3. Prepare an ice bath while the eggs rest. Transfer eggs to the ice bath for 10 minutes.
  4. Gently crack eggs and peel under cool running water, pat dry.
  5. Slice each egg in half and place yolks in a bowl.
  6. Mash yolks and mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  7. Spoon or pipe the yolk mixture back into the egg whites.
  8. Dust with smoked paprika and garnish with chives, serve immediately or chill.

Notes

Use eggs that are at least a week old for easier peeling. Store in an airtight container for up to two days, best within 24 hours.