Description
These easy Classic Deviled Eggs have a smooth and creamy filling made with mayonnaise, yellow mustard and a splash of apple cider vinegar for the perfect tangy flavor. Ready in just 25 minutes, they’re a simple old-fashioned appetizer for Easter, holidays, potlucks, picnics and family gatherings.
Ingredients
Units
- 12 large eggs
- 1/2 cup mayonnaise
- 1 1/2 tablespoons yellow mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the eggs in a large saucepan and add enough cold water to completely cover them.
- Bring the water to a rolling boil. Turn off the heat, cover the saucepan and let the eggs sit in the hot water for 10 to 12 minutes.
- Drain the hot water and transfer the eggs to a bowl of cold water. Allow them to cool completely before peeling.
- Peel the cooled eggs and slice each one in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Mash the egg yolks with a fork until they are fine and smooth.
- Add the mayonnaise, yellow mustard, apple cider vinegar, salt and black pepper. Stir until the filling is smooth and creamy.
- Spoon the filling into the egg white halves, or transfer it to a piping bag for a more decorative presentation.
- Lightly sprinkle the tops with paprika. Refrigerate until ready to serve and enjoy chilled.
Notes
Storage
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. For best results, keep them chilled until ready to serve.
Make ahead: Prepare the deviled eggs up to 24 hours in advance, cover tightly and refrigerate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: stovetop
- Cuisine: American
