Classic Deviled Eggs
Creamy and tangy deviled eggs, perfect for appetizers, gatherings, or as a tasty snack.
Ingredients
Main Ingredients
- 12 pieces boiled & peeled eggs See instructions for hard-boiling eggs.
- ⅓ cup mayonnaise Add more if desired.
- 1 tablespoon yellow mustard Adjust for more tanginess.
- 1 teaspoon apple cider vinegar
- Salt To taste.
- Pepper To taste.
- ½ teaspoon garlic powder Optional for extra flavor.
- Paprika For garnish.
Instructions
Preparation
- Cut your eggs in half lengthwise and separate the egg yolks into a bowl; set the egg white halves aside on a plate.
- Smash the egg yolks with a fork and mix until creamy with the mayonnaise, mustard, and apple cider vinegar.
- Slowly season to taste with salt and pepper. Optionally, add garlic powder.
- Evenly distribute the yolk mixture into your egg white halves using a small spoon or piping bag.
- Sprinkle with paprika and store in the fridge for up to 2 days.
Notes
Deviled eggs can be made ahead of time and stored in the refrigerator for up to 2 days. Adjust seasoning to your taste.