Classic Deviled Eggs
These classic deviled eggs are creamy, tangy, and made with simple ingredients for an easy appetizer that's perfect for Easter, brunch, or potlucks.
Servings: 24 Deviled Eggs
Calories: 64
Equipment
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1½ Tablespoons yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ paprika optional garnish
- 1 Tablespoons chopped chives optional garnish
Instructions
- Place a medium pot on medium high heat. Once water is boiling, carefully add the eggs. Cook for 10 minutes. Carefully remove eggs and transfer them to a bowl filled with ice water to cool.
- Peel the eggs and slice each one in half lengthwise.
- Remove the yolks and place them in a medium bowl. Using a fork or masher, mash the yolks until smooth.
- Add mayonnaise, mustard, apple cider vinegar, salt, and black pepper and stir until well combined.
- Add yolk mixture to a piping bag fitted with a star or other tip* (or a small zip top sandwich bag and cut about ¼ inch piece off the corner). Squeeze egg yolk mixture into egg white halves, using all of the yolk mixture.** Alternatively, spoon yolk mixture into the egg white halves.
- To garnish, sprinkle with a small amount of paprika (about ⅛ to ¼ teaspoon total) and finely chopped chives. Keep refrigerated until serving.
Notes
- *Pipe for a more polished presentation, but spooning into the egg works just fine as well.
- Prepare up to 24 hours in advance and store covered in the fridge. Store leftovers covered in the refrigerator for up to 2 days.
- Not freezer friendly.
Nutrition
Calories: 64 | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 95mg | Potassium: 33mg | Fiber: 0.05g | Sugar: 0.1g | Vitamin A: 128IU | Vitamin C: 0.004mg | Calcium: 13mg | Iron: 0.4mg