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Classic Deviled Eggs

Creamy, tangy deviled eggs made with fully cooked yolks, Dijon, and a little cider vinegar. Chill the filling before serving for the neatest finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 42 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Smoked or sweet paprika for garnish
  • 1 tablespoon finely chopped chives optional

Method
 

  1. Place the eggs in a saucepan in a single layer and cover with cold water by about 1 inch. Bring to a gentle boil, cover, turn off the heat, and let stand for 11 minutes.
  2. Transfer the eggs to an ice bath for 10 minutes. Peel, halve lengthwise, and gently remove the yolks.
  3. Mash the yolks with mayonnaise, Dijon, vinegar, salt, and pepper until smooth. Taste and adjust the seasoning.
  4. Spoon or pipe the filling into the egg whites. Cover and refrigerate for at least 15 minutes.
  5. Just before serving, dust with paprika and add chives if using.