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Deviled Eggs

Classic Deviled Eggs are rich, creamy, and make for the perfect party snack or family dinner addition. They're quick to make with just a handful of ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Deviled Eggs
  • 6 large large eggs Older eggs peel best.
  • 3 tbsp mayonnaise Full fat for creaminess.
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar Or pickle juice.
  • 1 pinch salt To taste.
  • 1 pinch black pepper Freshly ground, if possible.
  • 1 tsp paprika Smoked or sweet.
  • 1 tbsp fresh chives Chopped.

Method
 

Cooking the Eggs
  1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil.
  2. Once boiling, reduce heat to low, cover, and simmer for 1 minute.
  3. Remove from heat and let sit covered for 12 minutes.
  4. Transfer eggs immediately to a bowl of ice water and let cool for 15 minutes.
  5. Peel eggs under cool running water. Pat dry.
Preparing the Filling
  1. Slice eggs in half lengthwise. Remove yolks and place them in a medium bowl; arrange whites on a serving platter.
  2. Mash yolks with a fork or pass through a sieve for extra smoothness.
  3. Stir in mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
  4. Pipe or spoon the yolk mixture back into the egg whites.
  5. Sprinkle with paprika and chopped chives before serving.

Notes

For extra flavor, swap in Greek yogurt for half the mayo. Add hot sauce for a spicy kick. Store in the fridge for up to 2 days.