Cook and Scale
Classic Deviled Eggs
6 servings · 22 min total
Creamy, tangy yolks piped back into tender egg whites and dusted with paprika. A timeless party platter favorite.
Ingredients
- 6 egg
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp paprika, to garnish
- 1 tbsp fresh chives, chopped, to garnish
Contains: Egg, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil and cool the eggs — Place the eggs in a pot, cover with cold water, and bring to a boil. Boil for 12 minutes, then transfer to an ice bath to cool.
- 2.
Peel and halve the eggs — Peel the cooled eggs, halve lengthwise, and scoop the yolks into a bowl, keeping the whites intact.
- 3.
Mash the yolk filling — Mash the yolks with the mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
- 4.
Fill and garnish the eggs — Pipe or spoon the yolk mixture back into the egg whites. Dust with paprika and scatter with chives before serving.