Ingredients (18 deviled eggs)
- 9 large eggs
- 1/3 cup mayonnaise
- 1 1/2 tsp mustard (dijon or yellow)
- 3/4 tsp vinegar (apple cider or white)
- 1/2 tsp salt
- 1/4 tsp black pepper
- paprika for garnish
Boil the Eggs
Fill a saucepan with enough cold water so that it covers the eggs by at least one inch.
Place a lid on the pot and heat on high until the water comes to a boil.
After the water has boiled, turn the heat off and keep the pot on the burner.
Let the eggs sit in the hot water for 10–12 minutes without checking.
While the eggs are resting, prepare a bowl filled with ice water.
Once the eggs have finished cooking, transfer them from the saucepan to the bowl filled with ice water.
This stops the cooking process and makes it easier to peel the eggs.
Allow the eggs to cool in the ice bath for at least 5 minutes before peeling.
Rinse the peeled egg whites under cool running water to remove any bits of eggshell that may have come off during the peeling process.
Cut the eggs lengthwise down the center and remove all yolks.
Place the yolks into a mixing bowl and put the egg white halves onto a serving tray.
Make the Filling
Using a fork or potato masher, mash all yolks until smooth with no lumps.
Mix in the mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
Taste the mixture.
If needed, you may add more salt or additional vinegar to achieve a tangy flavor.
Fill and Garnish
Depending on your preference, you can either use a spoon to fill the egg whites with the filling or pipe the filling into the egg whites with a piping bag.
When spooning the filling into each egg white, use a small spoon and mound the filling slightly.
If piping the filling into the egg whites, a regular star tip works great!
Sprinkle paprika over each egg white half.
Paprika is not only a pretty garnish but gives the egg white a nice smoky flavor.
Deviled eggs will keep in the refrigerator for up to four days if covered tightly.
After about two days in the refrigerator, the egg white becomes sorta rubbery due to the vinegar content.
Basic Deviled Eggs
Ingredients
18 deviled eggs
- 9 large eggs
- 1/3 cup mayonnaise
- 1 1/2 tsp mustard dijon or yellow
- 3/4 tsp vinegar apple cider or white
- 1/2 tsp salt
- 1/4 tsp black pepper
- paprika for garnish
Instructions
- Place eggs in pot, cover with cold water, bring to boil.
- Turn off heat, let sit covered 10-12 minutes.
- Transfer eggs to ice bath, cool 5 minutes.
- Peel eggs, rinse under cold water.
- Slice eggs lengthwise, remove yolks to mixing bowl.
- Mash yolks until smooth.
- Add mayonnaise, mustard, vinegar, salt, pepper. Mix until creamy.
- Pipe or spoon filling into egg white halves.
- Sprinkle with paprika.
