This Deviled Egg Recipe Is Better Than Your Mama’s (Sorry!)
Did that family gathering or potluck even happen without deviled eggs? (Actually, a vegan party would do just fine without them, but…) For those who enjoy them, we’re about to open up your world to the one and only recipe you need to know. We strip it down to the simplest, purest version — no guacamole or bacon pieces here — and offer tips on how to fill them in the prettiest way possible.
- 12 eggs
- 1 tablespoon plus 1 teaspoon of mayonnaise
- 1/2 teaspoon of mustard
- 1/8 teaspoon of apple cider vinegar
- Salt and pepper to taste
- Hungarian paprika
In a large pot, add eggs and bring to a boil. (Pro Tip: You’ll have apple cider vinegar on hand anyway, so add a few drops to the water to help your eggs peel. I swear by this!) Boil for seven minutes, then turn off the heat and let the pot stand for another five minutes. Add directly into a bowl of ice and water. (This also can help the shells peel easier!)
Once the eggs are cool, peel them, halve them length-wise and scoop the yolks into a large bowl. Set the whites aside.
In the bowl, mash the yolks a bit, then add the mayonnaise, mustard, apple cider vinegar, salt and pepper. Hand-mash or beat the mixture using a hand-mixer until totally smooth.
Pro Tip: Add the yolk mixture into a Ziploc bag, then cut a corner and ease your mixture down toward that corner. Using both hands, “pipe” (or squeeze) the mixture into your egg white halves. It looks a lot nicer than just scooping the yolk mixture out!
Once you’re finished piping, sprinkle Hungarian paprika on top and enjoy!