In this deviled eggs with apple cider vinegar recipe, we'll unveil a game-changing secret ingredient that will take your deviled eggs to a whole nother level.
If you're tired of the same old deviled eggs recipe and seeking a refreshing twist, then you've come to the right place.
Looking for more easy breakfast ideas? Try our Sausage Hashbrown Egg Casserole or Air Fryer Breakfast Burrito!
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Reasons Why You'll Love This Recipe
It's easy to follow and uses a few simple ingredients
The apple cider vinegar adds a unique flavor that is both tangy and refreshing
It's a beautiful dish, with the bright yellow yolks and creamy filling
It's delicious, satisfying and packed with protein
Perfect for parties or potlucks, when you need to make deviled eggs ahead of time
It's a crowd pleaser that the whole family will love
Key Ingredients
Vinegar: This recipe calls for apple cider vinegar but you can use distilled white vinegar. Vinegar is used to add flavor to the egg yolks. This recipe is very versatile so feel free to use apple cider vinegar, pickle juice, relish juice, or your favorite hot sauce.
Eggs: Large hard-boiled eggs are perfect for this recipe. There are so many ways to
boil eggs perfectly. We have have included our favorite way but feel free to use the method that works for you. When it comes to picking eggs, pick week-old eggs because they peel easily. Younger eggs are a pain to peel.
Mayonnaise: Homemade mayonnaise or Mayo can be made using lemon juice, egg
yolks, Dijon mustard, and oil.
Dijon Mustard: We love using Dijon Mustard in our deviled eggs but yellow mustard will do just fine. If you like horseradish don’t hesitate to add a teaspoon to your mustard. Spicy mustard is also an alternative to Dijon mustard but it tends to have more intense flavors. If you were to pick one kind of mustard, our recommendation is that you use Dijon mustard.
Butter: Butter is pretty much a secret ingredient. What it does is transform the filling from a normal filling into a creamy filling.
Step-By-Step Instructions
In a medium saucepan, place your eggs in a single layer. Pour cold water over the eggs and stop after they have been covered by the water.
Turn the heat to medium-high heat. Doing this will bring the water to a rolling boil.
Next, turn off the heat after it starts boiling and cover the saucepan with a lid. Let the hard-boiled eggs sit for about 13-15 minutes.
Carefully pour out the hot water from the pan making sure not to pour out the eggs as well. After that, run cold water over the eggs.
You could also put ice cubes and cold water in a bowl and transfer the eggs from the saucepan into the bowl of ice water. Doing this will cool the eggs down and stop them from continuing to cook.
Allow the eggs to cool down in the ice bath. This should take about 10 minutes.
To peel the eggs, gently crack the egg shells on a hard flat surface like your kitchen counter. Then using your fingers, carefully peel off the shell. You can also peel eggs under a tap that has running water.
After the eggs have cooled, slice them in half lengthwise and then remove the yolks. Place the egg whites on a plate or cutting board and then place the egg yolks in a mixing bowl.
Mash the egg yolks with a fork or whisk and then add in mayonnaise, mustard, and vinegar, and mix. Season the mix with salt and pepper and continue to stir until the mixture is smooth. Taste to see if the yolk filling mix is to your liking.
Return the egg yolk mixture to the egg white halves using a piping bag, a resealable plastic bag whose corner has been cut, a small cookie scoop, or a small spoon. Then garnish the deviled eggs with a little bit of paprika and top them with the chopped chives.
Place your deviled eggs in an airtight container or cover them with plastic wrap. Place them in the fridge overnight or for a couple of hours. Be sure to serve them on a serving platter at room temperature.
Recipe Tips and Tricks
Steaming eggs in your pressure cooker or steamer is a great alternative to the method used in this recipe.
Adding a few pinches of sugar will help keep your egg yolk mixture from tasting too vinegary.
You can use an Instant Pot to boil your eggs . All you need to do is pour a cup of water into the pot and then line up your eggs on a rack inside it. Then turn the knob to “sealing” and set the cooker to 5 minutes.
Storage and Reheating Instructions
Deviled eggs can last in the fridge for up to 2 days. When storing them, place them in a ziplock bag or an airtight container.
Substitution and Addition Ideas
Adding about a teaspoon of horseradish will give it a little spicy kick.
You can use apple cider vinegar, balsamic vinegar, Lambrusco vinegar, or
champagne vinegar instead of regular vinegar. It’s important to note that using darker-colored vinegar will change the color of the egg yolk mixture.
cayenne pepper, onion powder, curry powder and even a dash of hot sauce can be used instead of paprika.
Recipe FAQs
What makes deviled eggs deviled?
Deviled eggs are eggs whose center is stuffed with a mixture of egg yolks, spices,
mayonnaise, vinegar, and mustard.
Who Invented Deviled Eggs?
I don't know who invented deviled eggs but they are believed to have been a popular
appetizer in ancient Rome. They were also popular in Spain way back in the 13th
century.
Why do you add vinegar to deviled eggs?
The acidity in vinegar gives the deviled eggs a tangy flavor.
What do they call deviled eggs in England?
In England they call them deviled eggs.
On what holiday do you eat deviled eggs?
In our household, deviled eggs are a family favorite and a holiday staple during
Thanksgiving dinner, Easter brunch, and Easter dinner.
Why are my eggs not peeling properly?
You probably used fresh eggs. Eggs that have been freshly hatched are harder to peel. My recommendation is that you use week-old eggs. They are way easier to peel.
Whether you're a seasoned cook or a beginner in the kitchen, this recipe is certain to become a staple in your cooking repertoire. So why not grab your apron and ingredients and make these refreshing deviled eggs!
More Recipes You'll Love
Recipe
Deviled Eggs with Apple Cider Vinegar
Equipment
- Fork
- Whisk
- Medium Bowl
- Plate
- Piping bag
- Tips
- Ziplock bag
Ingredients
- Smoked paprika, optional
- 2 tablespoons butter, optional
- Chopped fresh chives, optional
- 6 eggs, large
- 1 teaspoon dijon mustard
- 1 pinch salt
- ½ teaspoons apple cider vinegar
- 3 tablespoons mayonnaise
Instructions
- In a medium saucepan, place your eggs in a single layer. Pour cold water over the eggs and stop after they have been covered by the water.
- Turn the heat to medium-high heat. Doing this will bring the water to a rolling boil.
- Next, turn off the heat after it starts boiling and cover the saucepan with a lid. Let the hard-boiled eggs sit for about 13-15 minutes.
- Carefully pour out the hot water from the pan making sure not to pour out the eggs as well. After that, run cold water over the eggs.
- You could also put ice cubes and cold water in a bowl and transfer the eggs from the saucepan into the bowl of ice water. Doing this will cool the eggs down and stop them from continuing to cook.
- Allow the eggs to cool down in the ice bath. This should take about 10 minutes.
- To peel the eggs, gently crack the egg shells on a hard flat surface like your kitchen counter. Then using your fingers, carefully peel off the shell. You can also peel eggs under a tap that has running water.
- After the eggs have cooled, slice them in half lengthwise and then remove the yolks. Place the egg whites on a plate or cutting board and then place the egg yolks in a mixing bowl.
- Mash the egg yolks with a fork or whisk and then add in mayonnaise, mustard, and vinegar, and mix. Season the mix with salt and pepper and continue to stir until the mixture is smooth. Taste to see if the yolk filling mix is to your liking.
- Return the egg yolk mixture to the egg white halves using a piping bag, a resealable plastic bag whose corner has been cut, a small cookie scoop, or a small spoon. Then garnish the deviled eggs with a little bit of paprika and top them with the chopped chives.
- Place your deviled eggs in an airtight container or cover them with plastic wrap. Place them in the fridge overnight or for a couple of hours. Be sure to serve them on a serving platter at room temperature.
Notes
Vinegar is used to add flavor to the egg yolks. This recipe is very versatile so feel free to
use apple cider vinegar, pickle juice, relish juice, or your favorite hot sauce. Eggs: Large hard-boiled eggs are perfect for this recipe. There are so many ways to
boil eggs perfectly. We have included our favorite way but feel free to use the method that
works for you. When it comes to picking eggs, pick week-old eggs because they peel
easily. Younger eggs are a pain to peel. Mayonnaise: Homemade mayonnaise or Mayo can be made using lemon juice, egg
yolks, Dijon mustard, and oil. Dijon Mustard: We love using Dijon Mustard in our deviled eggs but yellow mustard will do just fine. If you like horseradish don’t hesitate to add a teaspoon to your mustard.
Spicy mustard is also an alternative to Dijon mustard but it tends to have more intense
flavors. If you were to pick one kind of mustard, our recommendation is that you use
Dijon mustard. Smoked Paprika: Smoked paprika adds a spicy kick to the deviled eggs. If you aren’t
into smoked paprika feel free to use a dash of sweet paprika, curry powder, celery salt,
berbere, chili powder, taco seasoning, hot pepper powder, or just salt and pepper. Chopped Chives: Chopped chives are typically used to garnish the deviled eggs. You
can use fresh dill, minced celery, chopped parsley, and dry dill weed instead. Butter: Butter is pretty much a secret ingredient. What it does is it transforms the filling
from a normal filling into a creamy filling. Toppings: The sky's the limit when it comes to topping deviled eggs. These delicious
eggs have been known to be topped with bacon bits, minced shrimp, diced jalapeños,
asparagus tips, chopped pepperoni, and much more!
Magali says
Looks easy and delicious! We love devilish eggs, yum!
Thanks!
Comfort Food and Drinks says
Thank you Magali! Hope you enjoy the twist of the apple cider vinegar!
Linda says
Brilliant! Never thought of adding vinegar but I’ll try it!
Comfort Food and Drinks says
Thank you Linda!It gives them such a nice flavor.Let us know if you liked it!
Murdette says
I am wondering about the butter. I assume it gets added with the yolks and mayo, but is it melted or room temperature?
Comfort Food and Drinks says
Hi Murdette, that's a great question! Room temperature will do, but we would recommend melted butter because it makes it easier to combine. We hope this helps!
Madhu says
Love the idea of the apple cider vinegar, saving this recipe!