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Classic deviled eggs garnished with paprika and herbs.

Classic Deviled Eggs

A simple yet flavorful appetizer that's perfect for any gathering, featuring creamy yolks seasoned with Dijon mustard, apple cider vinegar, and topped with paprika and chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Brunch, Snack
Cuisine: American
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 6 large large eggs Use eggs that are at least a few days old for easier peeling.
  • 3 tbsp mayonnaise Swap with plain Greek yogurt for a lighter option.
  • 1 tsp Dijon mustard Swap with yellow mustard for a milder flavor.
  • 1 tsp apple cider vinegar Swap with lemon juice.
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp paprika Smoked paprika works for a smokier note.
  • 1 tbsp fresh chives, finely chopped Swap with dill or parsley.

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan. Cover with cold water by about 1 inch.
  2. Bring the water to a boil over medium-high heat.
  3. Once boiling, reduce heat to low. Cover the pan and simmer for 1 minute.
  4. Remove the pan from heat and leave it covered for 12 minutes.
  5. Transfer eggs to a bowl of ice water. Let cool for 15 minutes.
  6. Peel the eggs under cool running water, then pat them dry.
  7. Slice each egg in half lengthwise. Gently lift out the yolks and place them in a small bowl.
  8. Mash the yolks until crumb-free. Stir in mayonnaise, Dijon, apple cider vinegar, salt, and pepper until very smooth.
  9. Spoon or pipe the yolk mixture back into the egg white halves.
  10. Dust each egg with paprika and sprinkle with chopped chives just before serving.

Nutrition

Serving: 1Calories: 70kcalProtein: 3gFat: 6gSaturated Fat: 1gSodium: 60mg

Notes

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep refrigerated and discard if left at room temperature for more than 2 hours.

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