Classic Deviled Eggs
Deviled eggs are a classic appetizer that adds a touch of elegance to any gathering. Easy to make and customizable, they are a nutritious and delicious option for any occasion.
Ingredients
Main Ingredients
- 6 large large eggs Use older eggs for easier peeling.
- ¼ cup plain Greek yogurt or mayonnaise Both work well, use Greek yogurt for a healthier option.
- 1 teaspoon Dijon mustard Adjust to taste.
- 1 teaspoon apple cider vinegar
- to taste none Salt
- to taste none Pepper
- to taste none Smoked paprika or sweet paprika For sprinkling on top.
Instructions
Hard Boil the Eggs
- Place the eggs in a pot and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, remove the pot from heat, cover it, and let the eggs sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water to cool for 5-10 minutes.
Make the Deviled Eggs
- Peel the hard-boiled eggs and slice each egg in half lengthwise.
- Gently scoop the yolks into a bowl and place the egg whites on a serving platter.
- Mash the yolks with a fork and add Greek yogurt or mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with smoked paprika or sweet paprika for added flavor and decoration.
Notes
Deviled eggs can be garnished with fresh herbs or chives for an extra pop of color. Store any leftover deviled eggs in an airtight container in the refrigerator and consume within 2-3 days. It’s best to keep the filling and egg whites separate until ready to serve to maintain freshness.