Happy November! As we approach the busy holidays, I wanted to share my recipe for Classic Deviled Eggs that will be perfect for upcoming get togethers. Deviled eggs are such a crowd pleaser, and not just for Easter! I love how easy they are to prepare – and bonus, they’re great prepared ahead of time. And let’s not forget that these little flavor bombs are also a wonderful protein-packed, healthy snack!
The secret to perfect deviled eggs isn’t necessarily the ingredients, but lies in properly hard boiling the eggs. I don’t know about you, but I’ve had my fair share of overdone green yolks or egg shells that rip off the whites. Not fun. But have no fear: after trying several methods, I will share all my tricks with you to get perfect hard boiled eggs every single time :)
Ingredients
- eggs
- mayonnaise
- Dijon mustard
- apple cider vinegar
- fresh chives
- Salt & pepper
- Paprika
- Bacon bits (optional)
How to make it
To hard boil the eggs:
- Place the eggs in a sauce pan large enough to hold them in a single layer and cover them with cold water by one inch. Add a couple tablespoons of vinegar to the water.
- Heat the pan over medium high heat, uncovered, until it gets to a rolling boil.
- As soon as it starts boiling, cover the pan, turn off the heat, and let sit on the hot burner for 11 minutes.
- While the eggs are cooking, prepare an ice bath.
- When the 11 minutes are up, transfer the eggs to the ice bath and let them sit for 15 minutes. This part is super important, don’t skip it!
Once the eggs have sat in the ice bath for 15 minutes you can peel immediately, or store in the fridge for a few days. Either way, they should be easy peasy to peel!
To assemble the deviled eggs:
- Peel the eggs, then cut each egg in half and scoop the yolks out with a spoon into a medium sized bowl.
- Lay the empty egg white halves onto a flat serving platter.
- Mix the yolks with the mayonnaise, Dijon mustard, apple cider vinegar, half of the chopped chives, and a couple pinches each of salt and pepper.
- Use a fork to completely mash up the yolks. Taste and season with extra salt and pepper to your liking, if necessary.
- Fill the halved egg whites with the filling using a spoon or use a pastry bag and piping tip if you want to be fancy shmancy :)
- Sprinkle the tops of the eggs with some paprika, chopped chives, and/or bacon bits.
To make a bigger batch, just double or triple the ingredients!
Classic Deviled Eggs
Ingredients
- 6 eggs hardboiled
- 3 Tablespoons mayonnaise your choice, any kind will do
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons apple cider vinegar
- 2 teaspoons fresh chives chopped
- Salt & pepper to taste
- Paprika for garnish, optional
- Bacon bits for garnish, optional
Instructions
Hard boiling the eggs
- Place the eggs in a sauce pan large enough to hold them in a single layer and cover them with cold water by one inch. Add a couple tablespoons of vinegar to the water.
- Heat the pan over medium high heat, uncovered, until it gets to a rolling boil.
- As soon as it starts boiling, cover the pan, turn off the heat, and let the pan sit on the hot burner for 11 minutes.
- While the eggs are cooking, prepare an ice bath.
- When the 11 minutes are up, transfer the eggs to the ice bath and let them sit for 15 minutes. This part is super important, don't skip it! Once the eggs have sat in the ice bath for 15 minutes you can peel immediately, or store in the fridge for a few days.
Assembling the deviled eggs:
- Peel the eggs, then cut each egg in half and scoop the yolks out with a spoon into a medium sized bowl.
- Lay the empty egg white halves onto a flat serving platter.
- Mix the yolks with the mayonnaise, Dijon mustard, apple cider vinegar, half of the chopped chives, and a couple pinches each of salt and pepper. Use a fork to completely mash up the yolks. Taste and season with extra salt and pepper to your liking, if necessary.
- Fill the halved egg whites with the filling using a spoon. You can also use a pastry bag and piping tip. Sprinkle the tops of the eggs with some paprika, the rest of the chopped chives, and bacon bits (optional).