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Deviled Eggs Recipe

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5 from 99 reviews

This classic Deviled Eggs recipe features perfectly cooked eggs filled with a creamy, tangy yolk mixture seasoned with Dijon mustard, apple cider vinegar, and mayonnaise. Garnished with paprika and fresh herbs, these easy-to-make appetizers are perfect for parties, picnics, or as a savory snack.

Ingredients

Eggs

  • 6 large eggs

Yolk Mixture

  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • Salt and pepper to taste

Garnish

  • Paprika for garnish
  • Chopped chives or dill for garnish (optional)

Instructions

  1. Boil the eggs: Place the eggs in a pot and cover them with water. Bring the water to a rolling boil, then cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes to cook through.
  2. Cool and peel: After 12 minutes, transfer the eggs to a bowl filled with ice water to cool completely. Once cool, carefully peel the eggs to remove the shells.
  3. Prepare the yolks: Slice the peeled eggs in half lengthwise and gently remove the yolks. Place the yolks into a mixing bowl.
  4. Mix the filling: Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until the mixture is smooth and creamy.
  5. Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, creating a smooth, filled center.
  6. Garnish and serve: Sprinkle the filled eggs with paprika for color and flavor. Optionally, top with chopped chives or dill. Serve the deviled eggs chilled for best taste.

Notes

  • For easier peeling, use slightly older eggs rather than very fresh ones.
  • You can adjust the seasoning to taste by adding more mustard or vinegar.
  • Use a piping bag with a star tip for a decorative presentation.
  • Deviled eggs are best served within a day or two for freshness.
  • Store leftovers covered in the refrigerator.

Find it online: https://forkoria.com/deviled-eggs-recipe/