Perfect Classic Deviled Eggs
These perfect classic Deviled Eggs are creamy, simple to make, and always the first thing to disappear at family gatherings. They fit right in alongside an easy holiday or potluck menu. With a timeless flavor, they’re a dependable appetizer recipe you’ll come back to again and again.
Servings: 24
Calories: 68kcal
Equipment
- 3 qt Saucepan
- Instant Pot Duo Plus 6 Quart 9-in-1 Electric Pressure Cooker,
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1½ tablespoons yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
- chopped Parsley for garnish
Instructions
Hard Boil the Eggs
- Stove Top Pan Method: Hard boil the eggs by placing them in a large saucepan and cover with cold water. Bring to a rolling boil, then turn off the heat, cover, and let sit for 10-12 minutes.12 large eggs
- Instant Pot Method: For fast, perfect hard boiled eggs, nothing beats using the Instant Pot. Not only does it easily hold 18 to 24 eggs, but none get cracked or broken from jiggling in a saucepan. Additionally, since they are steamed on a rack, the yolks center perfectly, making them ideal for perfect Deviled Eggs. Try our guide / recipe for Instant Pot Hard Boiled Eggs if you haven't made them this way yet!
- Drain and transfer eggs to cold water until fully cooled. The cold water will make it easier to peel them.
- Peel the eggs, splitting them in half lengthwise and removing the yolks. Place the yolks in a medium size bowl.
- Mash the yolks with the the mayonnaise, mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.½ cup mayonnaise, 1½ tablespoons yellow mustard, 1 teaspoon apple cider vinegar, ¼ teaspoon salt, ¼ teaspoon black pepper
- Fill a piping bag with the egg mixture, or simply spoon the filling back into the egg white cavities.
- Garnish with a sprinkle of paprika and some chopped fresh parsley.Paprika
Notes
- Peel after Cold Water Dousing: Hard boiled eggs that are slightly warm are easier to peel and slice cleanly. Soaking them in cold water when hot cools them down and helps pull the shell away from the egg, making peeling easier.
- Mash the yolks thoroughly: A smooth filling makes the deviled eggs look and taste better.
- Taste as you go: Adjust salt, pepper, and vinegar to get the flavor just right.
- Pipe for neatness: Using a piping bag or plastic bag with the tip cut off gives evenly filled eggs.
- Chill before serving: Letting the eggs rest in the fridge helps the flavors meld and makes them easier to serve.
Nutrition
Calories: 68kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 100mg | Potassium: 37mg | Fiber: 0.05g | Sugar: 0.1g | Vitamin A: 139IU | Vitamin C: 0.004mg | Calcium: 15mg | Iron: 0.5mg
