Classic Deviled Eggs (Printable Version)
Halved hard-boiled eggs with creamy yolk filling seasoned with mayo, Dijon, and vinegar, topped with a dash of paprika.
# What You'll Need:
→ Main Ingredients
01 -
6 large eggs
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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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Salt and freshly ground black pepper to taste
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Paprika for garnish
# Steps to Follow:
01 -
Bring a pot of water to a boil. Reduce the heat to low to eliminate bubbles, then carefully place eggs in water using a skimmer. Increase heat back to high and cook for exactly 14 minutes.
02 -
While eggs are boiling, prepare an ice water bath. After 14 minutes of cooking, immediately transfer eggs to the ice bath to stop the cooking process.
03 -
Once eggs have cooled completely, peel them and slice in half lengthwise. Carefully remove yolks with a spoon, placing them in a small bowl. Arrange egg whites on a serving plate.
04 -
Mash the yolks with a fork until fine, then add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth and well combined.
05 -
Spoon the yolk mixture into each egg white cavity. Finish with a light sprinkle of paprika for color and flavor.
# Additional Notes:
01 -
For a more elegant presentation, use a piping bag to fill the egg whites
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Dijon mustard provides better flavor than yellow mustard and is Whole30 compliant
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Be precise with the vinegar measurement (1 teaspoon, not tablespoon); pickle juice can be substituted
04 -
Can be prepared up to two days ahead and stored in a sealed container