Best Deviled Eggs (Print Version)
# Ingredients:
01 -
6 large eggs
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon apple cider vinegar
05 -
Salt and pepper to taste
06 -
Paprika for garnish
# Instructions:
01 -
Bring a pot of water to a boil. Reduce the heat to low to eliminate bubbles, then use a skimmer to place the eggs in the water. Increase the heat back to high and boil for 14 minutes.
02 -
While the eggs are boiling, prepare an ice water bath and set aside. After boiling for 14 minutes, transfer the eggs to the ice bath.
03 -
Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place egg whites on a plate.
04 -
Mash the yolks with a fork. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth.
05 -
Use a spoon to fill each egg white with the yolk mixture. Garnish with paprika.
# Notes:
01 -
Use Dijon mustard for better flavor, or substitute with pickle juice if you dislike vinegar.
02 -
Deviled eggs can be stored in a sealed container for up to two days, making them ideal for parties or gatherings.