These classic Deviled Eggs are a potluck and party favorite, especially at Easter time! They make an impressive appetizer and only have six ingredients. Everyone loves this nostalgic recipe!
Prep Time 20mins
Cook Time 10mins
Total Time 30mins
1teaspoonvinegar,apple cider or white wine
Kosher salt and black pepper,to taste
Paprika,for garnish (sweet or smoked paprika)
Fill a large saucepan with about 3 inches of water. Bring to a slow boil over medium-high heat. Using a ladle or large spoon, gently lower the eggs into the pan, making sure they are in a single layer and not crowded. Bring the water back to a slow boil and cook for 10 minutes.
Meanwhile, prepare a bowl of ice water. When the eggs are done cooking, carefully transfer them to the ice water and let them cool for 15 minutes.
Remove the eggs from the ice bath and carefully peel them. Slice in half lengthwise. Scoop the egg yolks into a bowl and arrange the egg whites on a plate or platter.
Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper to the egg yolks and mash together with the back of a fork until smooth.
Use a spoon to fill the center hole of the egg whites. Alternatively, spoon the yolk mixture into a piping bag with a tip and pipe the filling into the egg whites.
Sprinkle the tops with paprika and serve.
You can easily double this recipe.
You can also make hard boiled eggs in the Instant Pot.
If you don’t have vinegar, you can use pickle juice or lemon juice.
See the post for other variations.