Classic Deviled Eggs Recipe
Creamy classic deviled eggs made with mayonnaise, yellow mustard, and apple cider vinegar.
Equipment
- Mixing bowl
Ingredients
Main Ingredients
- 12 large eggs hard boiled and peeled
- ⅓ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp apple cider vinegar
- ½ tsp garlic powder optional
- ¼ tsp black pepper
- 1 pinch salt to taste
- 1 tsp paprika for garnish
Instructions
Cooking
- Cook. Boil the eggs, cover, remove from the heat, and let them sit 12 minutes.
- Cool. Chill the eggs in ice water 10 minutes and peel them.
- Halve. Cut the eggs lengthwise and move the yolks to a bowl.
- Mix. Mash the yolks, then stir in the mayonnaise, mustard, and vinegar until creamy.
- Season. Add pepper, garlic powder, and a pinch of salt to taste.
- Fill. Pipe or spoon the filling into the whites and dust with paprika.
Notes
Substitutions: Use pickle juice in place of the vinegar.
Tips: Start with 1/3 cup mayonnaise and add more only if needed. Each serving is 2 halves.
Storage: Refrigerate in an airtight container 3 to 4 days. Do not freeze.