Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt to taste
- Pepper to taste
- Paprika for garnish
- Chives, finely chopped for garnish (optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pan and remove from heat. Let the eggs sit for 10-12 minutes.
- Transfer eggs to an ice bath to stop cooking. After 5 minutes, gently crack and peel the eggs.
- Slice each egg in half lengthwise and remove the yolks, placing them in a bowl.
- Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste.
- Fill egg whites with the yolk mixture using a spoon or a piping bag for a neat presentation.
- Garnish with a sprinkle of paprika and chives, if using. Serve immediately or refrigerate until ready to serve.
Notes
Deviled eggs are a timeless appetizer perfect for any season. Whether it’s a summer picnic or a holiday feast, this easy-to-follow recipe blends tradition with innovation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American