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Print: Classic Deviled Eggs

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Classic Deviled Eggs

Ingredients · Serves 12 · Prep 20 min · Total 45 min

  • 12 large eggs
  • ½ cup mayonnaise
  • 2 tsp dijon mustard
  • 1 tsp apple cider vinegar, or pickle juice
  • ¼ tsp kosher salt
  • 1 pinch black pepper
  • paprika, or smoked paprika, to garnish
  • 1 tbsp chives, finely chopped (optional)
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Classic Deviled Eggs

Steps

  1. Lay the eggs in one layer in a large saucepan and cover with cold water by 1 inch.
  2. Bring to a full boil over high heat.
  3. Turn off the heat, cover the pan and let the eggs stand until the yolks are cooked through.
  4. Move the eggs into a bowl of ice water to cool.
  5. Peel the eggs under cool running water and pat them dry.
  6. Cut each egg in half lengthwise with a sharp knife, wiping the blade between cuts.
  7. Pop the yolks into a bowl and set the whites on a platter, cut side up.
  8. Mash the yolks with a fork until fine, with no lumps.
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Classic Deviled Eggs

Steps, continued

  1. Add the mayonnaise, mustard, vinegar, salt and pepper and stir until very smooth.
  2. Spoon or pipe the filling into the egg whites.
  3. Dust with paprika and sprinkle with chives, if using. Chill until serving.