Go Back
deviled eggs recipe

Deviled Eggs Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Servings: 12 Servings
Course: Appetizer, Side Dish
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 6 large eggs 
  • 3 tablespoons  mayonnaise 
  • 1 teaspoon  Dijon mustard
  • 1 teaspoon  apple cider vinegar
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1/2 teaspoon  smoked paprika
  • Fresh chives, finely chopped optional 

Method
 

  1. If you are using the traditional stovetop method, place your eggs in a single layer in a pot and cover them with an inch of cold water. Bring the water to a boil, then immediately turn off the heat and cover the pot with a lid.
  2. Let them sit in the hot water for exactly 12 minutes. This “carry-over” heat cooks the yolks through to a bright yellow color without drying them out.
  3. As soon as your timer goes off, move the eggs into a bowl of ice water. The ice water stops the cooking immediately and shrinks the egg inside the shell. Let them soak for at least ten minutes. 
  4. Once the eggs are cold, tap them gently on the counter to crack the shells all over. I like to peel them under a thin stream of cool water.
  5. Use a sharp, non-serrated knife to cut each egg in half lengthwise. Between every slice, wipe your knife blade with a damp cloth. 
  6. Gently squeeze the sides of the egg white to pop the yolk out and into a medium-sized mixing bowl. Set the empty whites on a clean serving platter.
  7. Take a fork and mash the egg yolks until they look like fine yellow sand. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Use a small spatula or a whisk to cream everything together.
  8. You can spoon the filling into the whites, but for a professional look, use a piping bag or a simple plastic storage bag with the corner snipped off. Squeeze the filling into the center of each egg white, mounding it up slightly so it looks generous.
  9. The classic finishing touch is a light sprinkle of smoked paprika

Notes

The most common mistake is using eggs that are too fresh. Fresh eggs have a membrane that sticks tightly to the shell, making them nearly impossible to peel cleanly. If you know you are making deviled eggs for an event, buy your carton a week in advance.
That extra time in the fridge allows the pH of the egg to change slightly, which is the secret to those shells that just slip right off in one or two pieces.
Another issue is putting the filling into the eggs too early. If you fill them and let them sit in the fridge for six hours, the filling can develop a “skin” on top and the paprika might bleed into the egg white.