Ingredients
Scale
- 12 large eggs, room temperature
- 3 tbsp full-fat mayonnaise
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- Paprika, for dusting
Instructions
- Place eggs in a single layer in a stockpot, cover with 1 inch of cold water, and bring to a rolling boil over high heat.
- Turn off heat, cover, and let sit for 10 minutes, then transfer to ice water to cool for 10 minutes.
- Peel the cooled eggs, slice them in half lengthwise, and scoop the yolks into a small mixing bowl, arranging the egg white halves on a serving platter.
- Mash the yolks until smooth, then stir in mayonnaise, mustard, apple cider vinegar, salt, and pepper until the filling is creamy and well combined.
- Pipe or spoon the filling into the empty egg white halves, then chill in the refrigerator for 10 minutes.
- Dust the tops of the deviled eggs with paprika right before serving.
Notes
For easier peeling, use eggs that are a few days old. Adjust seasonings to taste, and feel free to experiment with toppings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg