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Classic Deviled Eggs

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A timeless appetizer made with creamy mayonnaise, bright mustard, and a pop of paprika, perfect for parties and gatherings.

Ingredients

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  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp paprika
  • 1 tbsp fresh chives, chopped

Instructions

  1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
  2. Bring the water to a boil over medium-high heat.
  3. Once boiling, reduce heat to low, cover the pan, and simmer for 1 minute.
  4. Remove the pan from heat and leave it covered for 12 minutes.
  5. Transfer eggs to a bowl of ice water and cool for 15 minutes.
  6. Peel eggs under cool running water and pat dry.
  7. Slice each egg in half lengthwise and remove yolks into a medium bowl.
  8. Mash yolks until smooth and stir in mayonnaise, mustard, vinegar, salt, and pepper.
  9. Spoon or pipe the yolk mixture back into egg white halves.
  10. Dust with paprika and sprinkle with chives before serving.

Notes

Use older eggs for easier peeling. Store unfilled hard-cooked eggs in the fridge for up to one week.

Nutrition

Find it online: https://www.simplefamilydishes.com/classic-deviled-eggs/