Deviled Eggs are a timeless contribution to any party platter. This recipe keeps the process simple but doesn’t short you on flavor. These little bite-sized appetizers will always be a favorite! If you are looking for other appetizer ideas, make sure to check out my Sausage Stuffed Mushrooms and my Bacon and Cheese Dip!
The perfect appetizers are impressive, satisfying, and easy to throw together, especially when time is limited. If you have ever been to a party where Deviled Eggs are served. You know they are always the first to go. These will be no exception. With just a few simple ingredients, you will be ready to go with the most popular appetizer at the table.
The Perfect Boiled Egg
Love deviled eggs, but hate the process of getting the eggs ready? For easy-to-peel hard-boiled eggs, cover the eggs with cold water (there should be about a half an inch of water on top of the eggshells), bring the water to a boil, stirring occasionally to balance the egg yolks, cover and then remove it from the heat. Let the eggs sit in the hot water for 14 minutes. Pull the eggs out and immediately shock them with an ice bath. Voila! Lovely, crater-free deviled eggs.
How to Make Deviled Eggs
Using a sharp knife, halve the boiled eggs and gently remove the cooked yolks to a medium bowl using a small spoon. Set the egg whites aside. Add the mayonnaise, mustard, apple cider vinegar, and salt. Mash the yolks with a fork. Whisk to combine. Spoon or pipe the yolk mixture into each of the egg white wells. Sprinkle paprika and chives over eggs and serve immediately. If making ahead, keep refrigerated until ready to serve.
Deviled Egg Variations
A good chef will adjust the recipe slightly to meet their own needs. This is one recipe you can very easily adapt to your liking. Here are a couple of ideas:
- Adjusting the amount of mayonnaise in the recipe will make your egg mixture a little more or less thick. If you like a softer center, you can go for more mayo or less if you like it a little thicker.
- Adding Miracle Whip in the place of Mayonnaise will make your deviled eggs a little tangier. Some people really like this flavor variation.
- If you want to spice things up a bit, add a few drops of hot sauce into the egg mixture.
- You could also try my Buffalo Chicken Deviled Eggs, Bacon Deviled Eggs, or French Onion Deviled Eggs.
- 12 large eggs
- 6 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoons kosher salt
- Paprika for garnish
- Chives for garnish
- In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs.
- Bring the pot to a boil, stirring occasionally to balance the yolks, cover, and remove from the heat. Let sit for 14 minutes.
- While the eggs are cooking, prepare an ice-water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
- Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, halve the eggs and gently remove the cooked yolks to a medium bowl using a small spoon. Set the egg whites aside.
- To the yolks, add the mayonnaise, mustard, apple cider vinegar, and salt. Mash the yolks with a fork. Whisk to combine (or use a handheld mixer).
- Spoon or pipe the yolk mixture into each of the egg white wells. Sprinkle paprika and chives over eggs and serve immediately. If making ahead, keep refrigerated until ready to serve.
Did you make this recipe?
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Recipe inspired from and Photography by The PKP Way
I have always used dill relish also. S&p. Tony chacheres. Very small bacon bits or finely diced mild jalapeno’s.
Wow. People are grouchy. It says 6 tablespoons.
Going to try this recipe today!
I sometimes add chopped up bacon and blue cheese to the mix. Can’t go wrong with deviled eggs!
6T = 3/8 c
6 T = 0.375 c.
That is just over 1/3 cup
I add a little sugar into my mixture. We like a little sweet.
The deviled eggs were wonderful. My family loves them. I added a little cayenne pepper on top instead of paprika for a little spice
I use the same ingredients but I add sugar. If you use 1 tsp. Apple cider vinegar then add 1 tsp. Sugar. ( equal amounts of sweet and sour) it really makes a delicious difference.
And no chives. I like it smooth.
I boil my eggs the same way but I only let mine sit covered for 12 min. Instead of 14.
I’ve made Deviled Eggs for years. Somewhat known as the Deviled Egg Queen in our circle. LOL. After I boil the eggs, I cut in half and usually the egg yolks easily come out. I mash them with a fork, add in Miracle Whip (sweeter than Mayo & lighter) sorry but i don’t measure. I just do like 2 squeezes then adjust is needed, adding sweet relish and a dash of Season All. Not too much because it will be too salty. Mix it all up then spoon into the egg whites. Depending who I’m feeding or the occasion I may dust with Paprika, or sliced pimento olives.
I use a high quality balsamic vinegar to my yolks. We like them a lot better than adding apple cider vinegar.
What about using fat free plain greek yogurt in place of mayonnaise?
The biggest mistake most make with Deviled Eggs is too much mayo…. this recipe makes the same BIG MISTAKE !!!
Chill. You can make it wit less mayonnaise if desired. It was noted. Don’t be so harsh!
Not suppose to be dry rethink that!!
12 eggs with only 6 tbs of mayo is fine. But I could use a bit more spice. Like instead of vinegar, use pickle juice and some fine chopped pickles. A bit of onion powder. Salt and pepper and celery salt. This taste just like my potato salad.
A 1/2 cup of mayo is plenty for me and I have always used sweet pickle juice in mine, and sometimes I use a Tablespoon of melted butter in my yolks along with salt and pepper..
I also use a splash of apple cider vinegar.My family loves them. I can’t make enough for family reunion.
This is a Sweet and Sour Deviled Eggs.
Are you sure 1 whole cup of mayo? That sure seems like an awful lot for only twelve yolks!
The recipe says 6 tablespoons, NOT 1 cup
They fixed it.
This seems like a lot of mayo
A variation on the theme. My mother always added some sweet pickle relish to hers and skipped the vinegar altogether.