Best Deviled Eggs Recipe Easy Perfect Party Favorite
This best deviled eggs recipe is quick and simple, perfect for an easy dinner or party appetizer. The classic deviled eggs make a great addition to any family dinner or weeknight meal. Enjoy this quick appetizer anytime.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings (2 deviled eggs) 1x
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- kosher salt and ground black pepper to taste
- paprika for garnish
Instructions
- Heat water in a pot until boiling, then reduce heat to low or turn off to stop bubbling. Carefully lower eggs into the water using a skimmer.
- Turn the heat back to high and cook the eggs for 14 minutes.
- Prepare a bowl of ice water and transfer the cooked eggs into it to cool.
- Once cooled, peel the eggs and slice each in half lengthwise. Gently scoop out the yolks into a bowl, placing the whites aside.
- Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until the filling is smooth.
- Spoon the yolk mixture back into the egg whites and sprinkle paprika on each for garnish.
Notes
- Make sure to watch my video above for a tip on easily removing the egg yolk from the white
- You can also use a piping bag to make the yolk mixture prettier if you’d like
- I do recommend Dijon mustard rather than yellow mustard for more flavor
- This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30
- Please watch the measurements on the vinegar as well, some people have accidentally added 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar
- If you’re not a fan of vinegar, you can use pickle juice as well
- If you’re in need of a platter to display your deviled eggs, this ceramic one is my favorite
- And if you’re transporting them, this travel carrier is great
- Storage tip: Store deviled eggs in an airtight container in the fridge for 2 to 3 days
- Make-ahead tip: Boil and peel the eggs up to 3 days in advance, and make the filling up to 2 days in advance
- Keep the two separate until serving, then pipe or spoon the filling into the egg whites when ready to serve
- If you have leftover hard-boiled eggs, you can make egg salad the next day!
Nutrition
- Calories: 125.3kcal
- Sugar: 0.6g
- Sodium: 125.7mg
- Fat: 10.5g
- Saturated Fat: 2.4g
- Carbohydrates: 0.7g
- Protein: 6.4g
- Cholesterol: 189.4mg
Find it online: https://www.amgroyal.com/best-deviled-eggs-recipe-easy-dinner/