Deviled eggs are a classic appetizer made by hard-boiling eggs, then halving them and mixing the yolks with ingredients like mayonnaise, mustard, apple cider vinegar and spices before spooning or piping the mixture back into the egg whites. They’re creamy, tangy, and often garnished with paprika or herbs for added flavor and visual appeal.
Deviled Eggs
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Category
Appetizers
Servings
12
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
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6 eggs, hard boiled
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3 Tablespoons mayonnaise
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1 teaspoon Dijon mustard
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1 teaspoon apple cider vinegar
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Hot sauce
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Salt and pepper
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Paprika and dill for garnish
Directions
For the hard boiled eggs - Add eggs to a pan and cover with water. Cover with a lid. Bring water to boil and then turn off the burner. Let the eggs sit covered for 10 minutes. Remove eggs and place in an ice bath until they are completely cooled. Remove and dry off eggs. Peel eggs or store in the refrigerator until ready to use. To peel your eggs - Tap the eggs against a hard surface and roll the egg until the shell is completely cracked. Run under water to peel your eggs.
Slice eggs in half and scoop the yolk into a bowl. Set the whites to the side.
To the bowl with the egg yolks, add the mayonnaise, mustard, apple cider vinegar, and a dash of hot sauce, if using. Mash with a fork until you have a creamy mixture. Add salt and pepper to taste.
Divide the filling among the egg whites and garnish with paprika and dill.
Recipe Note
Options:
To make the eggs smoother, try adding 1 Tablespoon of softened butter
Switch the apple cider vinegar with a few drops of red wine vinegar.
Top with a few drops of Tabasco sauce
Use Coleman’s dry mustard instead of Dijon
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