Easy Deviled Eggs Recipe

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Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American

Servings: deviled eggs

Calories: 64kcal

Author: Joy Kincaid

Equipment

Ingredients

12 large eggs
1/2 cup mayonnaise
1 1/2 tablespoons yellow mustard
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika for garnish, optional

Instructions

Place the eggs in a large saucepan and cover with cold water. Bring the pot of water to a rolling boil, then turn off the heat, cover, and let sit for 10–12 minutes.
Drain and transfer eggs to cold water until fully cooled. For best results and easy-peel eggs, make an ice bath and transfer the hard boiled eggs to the ice water bath.
After the eggs have cooled, remove them from the bowl of ice water. Peel the eggs and slice each one in half lengthwise.
Using a spoon, remove the yolks from the eggs and place them in a medium bowl. Mash the egg yolks until smooth, using a fork.
Stir in the mayonnaise, mustard, apple cider vinegar, salt, and black pepper. You can also use a whisk or hand mixer to make the filling even smoother.
Spoon the filling back into the hollowed-out eggs. Or, for a fancier presentation, use a piping bag to pipe the filling into the egg whites. Add a sprinkle of paprika, if desired. To serve, place on a serving platter.

Notes

For a foolproof method of boiling eggs, try the Instant Pot. Follow these instructions for how to make Instant Pot Boiled Eggs.

Store leftover deviled eggs in an airtight container in the refrigerator for 2-3 days.

Make-Ahead Instructions

You can make these up to 2 days ahead of time, keeping them stored in the fridge until you're ready to serve them. When making ahead of time, I recommend making the separate components and storing them separately. Then fill the eggs with the filling just before serving for ultimate freshness.

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