BEST Deviled Eggs Recipe
User Reviews
4.9
BEST Deviled Eggs Recipe
Description
BEST Deviled Eggs Recipe starts with large eggs boiled for 14 minutes to ensure fully set yolks. After cooling and peeling, the whites are halved lengthwise and yolks removed. The yolks are mashed smoothly with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to create a rich, creamy filling with a balanced tang and subtle mustard flavor.
The filling is spooned back into the egg white halves, then topped with a sprinkle of paprika for mild smokiness and visual appeal. The texture is creamy, contrasting with the tender whites. Dijon mustard adds more depth than yellow mustard, contributing to a nuanced flavor.
The deviled eggs can be prepared a day ahead and stored in a sealed container up to two days, making them practical for gatherings. A piping bag can be used for a neater presentation if desired. Variations in vinegar amount can affect acidity, so measure carefully. Pickle juice can substitute vinegar for a different tang.
Ingredients
- 6 egg large
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt to taste
- black pepper to taste
- paprika for garnish
Instructions
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
Notes
- Use Dijon mustard to achieve a more pronounced flavor compared to yellow mustard.
- Measure vinegar carefully; 1 teaspoon is recommended to avoid overpowering acidity.
- Deviled eggs can be stored in a sealed container for up to two days ahead of serving.
- A piping bag can be used for a cleaner presentation of the yolk filling.
- Pickle juice makes a suitable substitute for vinegar if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 1253 kcal
% Daily Value*
| Serving | 2deviled eggs halves | |
| Calories | 125.3kcal | 6% |
| Carbohydrates | 0.7g | 0% |
| Protein | 6.4g | 13% |
| Fat | 10.5g | 16% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 189.4mg | 63% |
| Sodium | 125.7mg | 5% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
