Deviled Eggs
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.72 out of 5 stars
(14)
Ingredients
6 servings
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or dill pickle brine
- Hot sauce, such as Tabasco, optional
- Sea salt and freshly ground black pepper
- Paprika, chives, and/or fresh dill, for garnish
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Preparation
Step 1
Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit, covered, for 10 to 12 minutes, depending on your desired doneness.
Step 2
Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until cooled completely.
Step 3
Gently rap the eggs on the counter to crack the shells, then peel. I like to do this under cool running water to help the shells slip off. Pat dry if necessary.
Step 4
Slice the peeled eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks and transfer them to a medium bowl. Set the egg whites aside.
Step 5
To the bowl with the egg yolks, add the mayonnaise, mustard, apple cider vinegar, and a dash of hot sauce, if using. Mash with a fork until creamy, then season to taste with salt, pepper, and more hot sauce, as desired. For a smoother deviled egg filling, pulse the mixture in a food processor.
Step 6
Divide the filling among the egg whites and garnish with paprika, chives, and/or fresh dill.
Step 7
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Chef's notes
For an extra-smooth and creamy filling, blend the egg yolk mixture in a food processor.
Use pickle juice instead of apple cider vinegar for a pickle-y pop.
Add a few pickled jalapeño slices into the filling for added spice.
Leftover deviled eggs will keep for up to 2 days in an airtight container in the fridge.
