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Deviled Eggs Recipe

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4.6 from 99 reviews

Classic deviled eggs featuring creamy yolk filling enhanced with mayonnaise, Dijon mustard, and tangy apple cider vinegar, garnished with paprika, chives, and fresh dill for a perfect appetizer or snack.

Ingredients

Scale

Eggs

  • 6 large eggs

Filling

  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar or dill pickle brine
  • Hot sauce, such as Tabasco, optional
  • Sea salt and freshly ground black pepper, to taste

Garnish

  • Paprika
  • Chives
  • Fresh dill

Instructions

  1. Boil the eggs: Place the eggs in a medium pot and cover with cold water by 1 inch. Bring the water to a boil, then cover the pot and turn off the heat. Let the eggs sit covered for 10 to 12 minutes, depending on how well cooked you like the yolks.
  2. Chill the eggs: Transfer the boiled eggs to a bowl of ice water and chill for 14 minutes or until completely cool to stop the cooking process and make peeling easier.
  3. Peel the eggs: Gently rap the eggs on the counter to crack the shells, then peel under cool running water to help the shells slip off easily. Pat dry with a towel if needed.
  4. Prepare the eggs for filling: Slice each peeled egg in half lengthwise. Carefully scoop out the yolks with a small spoon and place them in a medium bowl. Set the egg white halves aside on a serving dish.
  5. Make the filling: To the bowl with egg yolks, add mayonnaise, Dijon mustard, apple cider vinegar, and a dash of hot sauce if desired. Mash everything together with a fork until creamy and smooth. Season with sea salt, black pepper, and more hot sauce to your liking. For an extra smooth consistency, pulse the mixture briefly in a food processor.
  6. Fill the egg whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg whites, evenly dividing the filling among all halves.
  7. Garnish and serve: Sprinkle the deviled eggs with paprika, finely chopped chives, and fresh dill for color and flavor. Serve chilled as a classic appetizer or snack.

Notes

  • For easier peeling, use eggs that are about a week old rather than very fresh eggs.
  • If you prefer a tangier filling, substitute dill pickle brine for the apple cider vinegar.
  • Adjust the amount of hot sauce to taste or omit it altogether for a milder flavor.
  • You can prepare deviled eggs a day ahead; keep them covered and refrigerated until serving.
  • Use a piping bag fitted with a star tip for a decorative filling presentation.

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