Deviled Eggs
Classic deviled eggs with a creamy and tangy filling, perfect for appetizers or snacks.
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Ingredients
Yields 4 servings
- (4) large eggs
- (1/4 cups) mayonnaise
- (1 teaspoon) Dijon mustard
- (1 teaspoon) apple cider vinegar
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) smoked paprika
- (1 tablespoon) fresh chives, chopped
Instructions
- 1
Place 4 large eggs in a saucepan and cover with water. Bring to a boil over medium heat.
- 2
Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 3
After 12 minutes, transfer the eggs to a bowl of ice water and let cool for 10 minutes.
- 4
Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5
Add 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the yolks. Mash and mix until smooth and creamy.
- 6
Spoon or pipe the yolk mixture back into the egg white halves.
- 7
Sprinkle with 1/4 teaspoon smoked paprika and garnish with 1 tablespoon chopped fresh chives.
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