Description
Creamy, tangy, and nostalgic, these classic deviled eggs are a beloved favorite for every occasion from potlucks to holiday spreads. Made with just a few simple ingredients, they’re quick, budget-friendly, and always a crowd-pleaser.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Kosher salt and ground black pepper, to taste
- Paprika, for garnish
Instructions
- Fill a pot with water and bring it to a rolling boil. Reduce the heat and gently lower the eggs into the water. Return to a boil and cook for 14 minutes.
- Prepare an ice bath while the eggs cook. Transfer the eggs to the ice bath immediately after boiling and let them cool completely.
- Peel the eggs under cool running water. Slice each egg in half lengthwise and remove the yolks to a bowl. Set the whites on a serving plate.
- Mash the yolks with a fork. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth, or blend with a hand mixer for a silky texture.
- Spoon or pipe the yolk mixture into the egg whites. Sprinkle lightly with paprika.
- Chill until ready to serve.
Notes
Store deviled eggs in an airtight container in the fridge for up to 2 days. Peel eggs under running water for easier handling. Add hot sauce or herbs to the yolk mixture for fun twists. Best served cold or at room temperature avoid microwaving.
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg