Easy Deviled Eggs Recipe
These Easy Deviled Eggs are a classic appetizer that come together in just minutes and steal the spotlight at any gathering like Thanksgiving, Christmas and Easter. With creamy yolk filling, a touch of tangy mustard and vinegar, and a sprinkle of paprika for that perfect pop of color. Simple ingredients meeting big flavor! Whether it’s holiday brunch, a picnic, or a quick snack, these deviled eggs always hit the spot.
Servings: 12 Deviled eggs
Ingredients
- 6 eggs
- 3 tbsp mayo I used my homemade mayo.
- 1 tsp Dijon mustard or yellow mustard
- 1 tsp apple cider vinegar
- salt and black pepper to taste
- paprika for garnish
- cooked chopped bacon for topping
Instructions
- Place eggs in a single layer in a large pot and cover with water. Place the pot on the stove, cover the pot and bring water with the egg to a boil. Remove from heat and leave covered for 12-15 minutes (depending on the size of the eggs).
- Meanwhile, fill a large bowl with very cold water. If you prefer, add some ice in it. Set aside. After 15 minutes, remove the eggs from the hot water and place in the bowl with cold water.
- When the eggs are cool, peel and slice them in half lengthwise. Gently scoop out the center yolk and place them in a small bowl. Place the egg whites on a plate.
- Mash yolks with a fork and add mayo, apple cider vinegar, mustard, salt and pepper. Mix all well to combine.
- Using a spoon or a small cookie scoop or a piping bag, add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika and chopped bacon for garnish.
Video
Notes
It's super easy to peel the eggs under running water as it helps the shells slide off.
Nutrition
Serving: 1/12 | Calories: 70kcal | Protein: 4g | Fat: 6g | Cholesterol: 96mg | Sodium: 88mg | Potassium: 49mg