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Deviled Eggs

Deviled Eggs are a classic appetizer that are simple to make, delicious, and perfect for any gathering, using up extra eggs!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 egg halves
Course: Appetizer, Snack
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces eggs Large eggs work best.
  • 1/4 cup mayonnaise Adjust for desired creaminess.
  • 1 teaspoon Dijon mustard or yellow mustard Choose based on your taste preference.
  • 1 teaspoon apple cider vinegar or white vinegar For added tang.
  • 1 teaspoon sweet paprika To sprinkle on top.
  • as needed for garnish chopped green onions or parsley Optional, for garnishing.
Optional
  • as needed red food coloring gel For aesthetic purposes if desired.

Method
 

Preparation
  1. Boil the eggs for about 10-12 minutes, then cool them in an ice bath.
  2. Peel the eggs and cut them in half lengthwise.
  3. Remove the yolks and place them in a bowl.
Mixing
  1. Mash the yolks with mayonnaise, mustard, vinegar, and a few drops of red food coloring if desired.
  2. Spoon or pipe the yolk mixture back into the egg whites.
Garnishing
  1. Sprinkle with paprika and garnish with green onions or parsley.
  2. Chill before serving.

Notes

Store leftover Deviled Eggs in an airtight container in the refrigerator for up to two days. Cover any exposed egg halves with plastic wrap to keep them from drying out. Make sure to cool the eggs properly in an ice bath to make peeling easier. Experiment with spices for added flavor.