Ingredients
Equipment
Method
- 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: 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 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!
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!