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?
You can tag me at @iamhomesteader.
Recipe inspired from and Photography by The PKP Way