Deviled Eggs

A southern get-together is never complete without a tray of deviled eggs to enjoy! It's THE go-to appetizer when you're just not sure what to bring to the party.

5 from 5 votes

Prep Time 15

Cook Time 12

Servings deviled eggs

Equipment

Ingredients

▢ 6 large eggs
▢ ¼ cup mayonnaise
▢ 1 teaspoon mustard dijon or yellow
▢ ½ teaspoon vinegar apple cider vinegar or white
▢ ¼ teaspoon salt
▢ ⅛ teaspoon black pepper
▢ paprika for garnish

Instructions

Boil the eggs. Place the eggs in a pot of cold water and cover with a lid. Bring the water to a boil, turn off the heat, and allow them to sit undisturbed for 10 to 12 minutes. Transfer the eggs to a bowl filled with ice water. This will stop the cooking process and help make peeling off the shells easier.
Prepare the eggs. Peel the shells from the eggs and rinse them to make sure there are no pieces of shell left on the outside. Cut each egg in half lengthwise. Remove the yolks and place them into a bowl. Place the egg white halves onto an egg tray or platter.
Prepare the filling. Use a fork to mash the egg yolks until there are no visible lumps. Add ¼ cup mayonnaise, 1 teaspoon mustard, ½ teaspoon vinegar, ¼ teaspoon salt, and ⅛ teaspoon of black pepper to the bowl and stir until the mixture is smooth. Taste for seasonings and adjust if needed.
Fill the egg whites. Spoon the mixture evenly into each egg white. OR Fill a piping bag with the yolk mixture and pipe the mixture into each egg white half. Sprinkle the top of each egg with paprika. The deviled eggs can be stored covered in the fridge for up to 4 days.

Notes

You can prepare these deviled eggs up to 3 days before serving. For best results, store the egg whites and filling separately in the fridge. Keep the filling in a piping bag for easy assembly!

Nutrition