Description
Learn how to make the BEST deviled eggs with this easy-to-follow recipe. Using simple, classic ingredients, these creamy and tangy deviled eggs are perfect for holidays, Easter, parties, and casual gatherings. Perfectly boiled eggs are filled with a smooth, flavorful yolk mixture and garnished to impress your guests.
Ingredients
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or dill pickle brine
- Hot sauce, such as Tabasco, optional, to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Paprika, for sprinkling
- Chives, finely chopped
- Fresh dill, for garnish
Instructions
- Boil the eggs: Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit, covered, for 10 to 12 minutes depending on your preferred doneness.
- Cool the eggs: Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until completely cooled to stop the cooking process and make peeling easier.
- Peel the eggs: Gently tap the eggs on the counter to crack the shells, then peel them under cool running water to help remove shells smoothly. Pat dry if needed.
- Prepare the eggs: Slice the peeled eggs in half lengthwise. Carefully scoop out the yolks with a small spoon and place them in a medium bowl. Set the egg whites aside on a serving plate.
- Make the filling: To the bowl with yolks, add mayonnaise, Dijon mustard, apple cider vinegar (or dill pickle brine), and optional hot sauce. Mash with a fork until creamy and smooth. Season with sea salt, freshly ground black pepper, and more hot sauce if desired. For an ultra-smooth texture, pulse the mixture briefly in a food processor.
- Fill the egg whites: Spoon or pipe the yolk filling evenly into the hollowed egg white halves using a piping bag or spoon.
- Garnish and serve: Sprinkle the tops with paprika, finely chopped chives, and/or fresh dill before serving. Enjoy immediately or refrigerate until ready to eat.
Notes
- Using a piping bag for filling makes a neater, more attractive presentation.
- Apple cider vinegar adds a mild tang; dill pickle brine gives a subtle zest and different flavor twist.
- Adjust seasoning and hot sauce to your taste to make it milder or spicier.
- Peeling eggs under running water helps shells slip off more easily.
- Deviled eggs can be made a few hours ahead and refrigerated; garnish just before serving for best appearance.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
