Description
Creamy, tangy, and perfectly seasoned – this classic deviled eggs recipe is a guaranteed crowd-pleaser for parties, picnics, or holiday spreads.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar (or pickle juice as substitute)
Kosher salt and ground black pepper, to taste
Paprika, for garnish
Instructions
Boil the Eggs: Bring a pot of water to a boil. Reduce heat to low or off, then carefully lower eggs in with a skimmer. Return heat to high and boil for 14 minutes.
Cool in Ice Bath: While eggs boil, prepare an ice water bath. Transfer cooked eggs immediately into the bath to cool.
Peel and Slice: Once cooled, peel the eggs and slice them in half lengthwise. Remove yolks to a bowl; place whites on a serving plate.
Make the Filling: Mash yolks with a fork. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth. For extra fluffiness, use a hand mixer.
Fill the Eggs: Spoon or pipe the filling into the egg whites.
Garnish and Serve: Sprinkle paprika on top for classic flavor and presentation.
Notes
Use Dijon mustard for bold flavor (and it’s Whole30 compliant).
Replace vinegar with pickle juice if preferred.
For presentation, use a piping bag for a neater look.
Store in the fridge in an airtight container for 2–3 days.
Make-ahead tip: Boil and peel eggs 3 days ahead; prep filling 2 days ahead. Assemble before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling + Mixing
- Cuisine: American
