Easy Deviled Eggs
These classic deviled eggs are always a favorite at picnics and other outdoor gatherings. While I’ve tried some fancier recipes with different flavorings and additions over the years, I end up going back to this basic version every time.
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To get the best looking results, here are a few tips:
- Older eggs will peel easier than fresh eggs.
- Use a disposable pastry pag fitted with a large star tip to fill the egg whites with the yolk mixture.
- Transport the eggs without jostling or smashing them in an inexpensive egg holder.
- Hold off on sprinkling the eggs with paprika until right before serving.
And if you’re serving a crowd, I recommend doubling the recipe as these deviled eggs go quickly!
Easy Deviled Eggs
- 10 large eggs
- 1 teaspoon apple cider vinegar
- 1 1/2 teaspoons yellow mustard
- 5 tablespoons mayonnaise
- fine sea salt, freshly ground pepper
- Place the eggs in a single layer in the bottom of a large pot. Add cold water to a depth of an inch or two above the eggs then set the pot over high heat. Once the eggs come to a full boil, cover the pot and turn off the burner. Let the eggs sit for 15 minutes. Transfer the eggs to a bowl of ice water and let sit another 15 minutes.
- Once the eggs have fully cooled, carefully peel them. (If the shells are being stubborn, try peeling them under cool running water.) Using a sharp knife, slice the eggs in half. Remove the yolks and place in a small bowl; set aside the empty white halves.
- Using a fork, mash the yolks. Add the vinegar, mustard, and mayonnaise and mix until smooth. Season to taste with salt and pepper.
- Fill the empty egg white halves with the yolk mixture. Chill the eggs, then sprinkle with paprika before serving.