Deviled Eggs
Deviled eggs are a classic appetizer that are simple to make yet packed with flavor, perfect for gatherings or a snack at home.
Ingredients
Main Ingredients
- 6 large large eggs Large eggs are preferred for a perfect filling.
- 3 tablespoons mayonnaise For creaminess.
- 1 teaspoon Dijon mustard Adds flavor.
- 1 teaspoon apple cider vinegar Balances the richness.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- Paprika for garnish For presentation.
- Chopped chives or parsley (optional) Optional garnish for freshness.
Instructions
Preparation
- Hard boil the eggs by placing them in a pot of cold water. Bring it to a boil, then cover and remove from heat. Let sit for 12-15 minutes.
- Once cooked, cool the eggs in ice water, then peel them.
- Slice the eggs in half lengthwise and remove the yolks.
- In a bowl, mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
Serving
- Sprinkle with paprika and garnish with chives or parsley if desired.
- Chill before serving.
Notes
Deviled eggs are best served chilled. They make a delightful addition to any event. Store in an airtight container in the refrigerator for up to two days.