Deviled Eggs
These classic deviled eggs are creamy, tangy, and downright irresistible. Made with simple ingredients and zero stress, they’re the kind of snack that disappears fast — whether it’s brunch, a holiday table, or a casual “I’m hungry” moment in the kitchen.
Ingredients
- 6 large eggs pro tip: older eggs peel easier — who knew?
- 3 tablespoons mayonnaise rich, creamy, and comforting
- 1 teaspoon Dijon mustard or spicy brown if you like a lil’ kick
- 1 teaspoon apple cider vinegar trust me, it wakes up the yolks
- Salt & black pepper to taste (season like you mean it)
- Paprika for that glam finish
- Optional extras: chopped chives crispy bacon bits, a tiny squirt of sriracha, or pickled jalapeños if you’re feeling wild
Instructions
Hard boil like a pro
- Fill a saucepan with water and gently place your eggs in. Bring to a boil, then lower the heat and simmer for 10 minutes. Quick tip: after boiling, immediately dunk them in an ice bath. This stops the cooking and makes peeling 10x easier. Trust me, no one wants a shredded egg disaster.
Peel and slice
- Once your eggs are cool, peel ‘em like a boss. Slice them in half lengthwise. I always do this over a bowl because sometimes the yolks have a little crumbly moment… you don’t want them all over the counter.
Scoop out the yolks
- Time for the fun part! Gently scoop the yolks into a small bowl. Set those whites aside — they’re basically little edible boats, ready to be filled with creamy goodness.
Make that luscious filling
- Mash the yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, a pinch of salt, and pepper. Mix until silky, dreamy, and totally spreadable. At this point, taste it! Adjust flavors if you want more tang, more mustard kick, or more mayo-y creaminess.
Fill those eggs like a queen
- Spoon the yolk mixture back into the egg whites — or, if you’re feeling fancy, pipe it with a zip-top bag and cut a tiny corner. I swear, presentation makes people think you spent hours when really, it’s under 15 minutes.
Sprinkle, garnish, slay
- Finish with a little paprika for color. If you’re extra (and why wouldn’t you be?), add chives, bacon, or even a tiny swirl of sriracha. Instant snack-glam.
Notes
- Older eggs peel way easier than super fresh ones — if you can plan ahead, do it.
- An ice bath right after boiling helps prevent that green ring around the yolk and makes peeling less dramatic.
- Taste the yolk filling before filling the eggs and adjust salt, vinegar, or mustard to your liking.
- For a smoother filling, mash the yolks really well or use a small food processor.
- If making ahead, store the filling and egg whites separately and assemble right before serving for best texture.
- Always make extra — deviled eggs have a magical way of disappearing fast.