A plate of deviled eggs.
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Best Deviled Eggs

Featuring a  tangy and creamy filling, these Deviled Eggs make the perfect finger food to serve at parties. 
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 servings
Calories 68kcal
Author Tempie

Ingredients

  • 6 large eggs
  • 1/4 cup mayo
  • 1 tbsp yellow mustard
  • 2 tsp apple cider vinegar (or white vinegar)
  • sea salt and pepper to taste (I used 1/8 tsp)

Instructions

  • Place eggs in a 2-qt saucepan. Add enough cold water to cover by an inch. Over medium-high heat, bring to a boil. Once at a rolling boil, remove from heat, cover and let sit for 12 minutes. Strain the water from the saucepan and run cold water over the eggs to cool them. Let the water run over them for a minute or two. 
  • Shake the pan from side to side until there are multiple cracks in each egg. Then carefully peel each egg. 
  • Slice the hardboiled eggs in half lengthwise. Carefully remove the yolks and place into a bowl. Mash the yolks as fine as you can with a fork. 
  •  Add the mayo, mustard, vinegar, salt, and pepper and mix until well combined and creamy. 
  • Arrange the whites on a serving platter. Using either two spoons or a pastry bag filled with the mixture and fitted with a decorative tip, evenly distribute the mixture into the egg whites. If desired, sprinkle a bit of paprika onto each egg. Let chill for at least an hour before serving.

Notes

If you have trouble peeling the eggs, you might try peeling them under running water. 
Estimated Nutrition Facts: