Ingredients
Scale
- 6 large eggs
- 1/4 cup Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Apple cider vinegar (or lemon juice)
- Salt and freshly ground black pepper to taste
- Paprika for garnish
- Fresh chives or dill for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath to cool completely.
- Peel the cooled eggs under cold running water. Slice each egg in half lengthwise and carefully remove the yolks into a mixing bowl.
- Mash the yolks with a fork until smooth. Mix in mayonnaise, Dijon mustard, and apple cider vinegar until well combined. Season with salt and pepper to taste.
- Using a spoon, piping bag, or plastic sandwich bag with the tip cut off, fill the egg white halves with the yolk mixture. Pipe or spoon the filling evenly into each egg white.
- Garnish with paprika and chopped chives or dill. Chill in the refrigerator for at least 30 minutes before serving to enhance flavor and presentation.
Notes
- Use fresh eggs for best peeling and flavor.
- Chill the filled eggs before serving for optimal taste and appearance.
- Feel free to add variations like hot sauce, pickles, or bacon to customize your deviled eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Mixing, Filling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: nine grams
- Cholesterol: 105mg