Classic Deviled Eggs
Classis deviled eggs made simply with only 5 ingredients. So creamy and good.
Servings 12 servings
- 6 eggs
- 5 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp cider vinegar
- 1/4 tsp salt
- smoked paprika
Hard cook the eggs either with an electric pressure cooker: place 1 to 1 1/2 cups of water into the pot and place the rack in the pot. Add the eggs and cover the pot. Set for steam on low pressure for 8 minutes. Do a fast release of pressure. Or, use a large sauce pan and add 1" of water and bring to a boil. Place the eggs on a steamer basket and place it into the pot. Turn the burner to low and cover the pot. Steam the eggs for 13 to 15 minutes.Or, add the eggs to a sauce pan and fill with water about 2 inches over the eggs. Bring to a boil over high heat. Once boiling, turn the heat down and cook the eggs for 8 to 10 minutes.
Once the eggs are cooked, place them into an ice bath to cool, (10 to 20 mins.).
Peel the eggs and rinse with cold water. Then slice the eggs lengthwise into two halves.
Carefully remove the yolks and put them into a small bowl. Mash the yolks with a fork, or press them through a mesh strainer with the back of a spoon for a finer texture.
Add the mayonnaise, yellow mustard, vinegar, and salt to the bowl and stir until well combined.
Place the yolk filling into a piping bag with the tip of your choice or into a plastic bag then clip a small piece off of one corner. Squeeze the filling into the egg whites. Sprinkle with smoked paprika and garnish as desired.
- Garnishes include, parsley, chives, bacon bits, or a dill pickle slice.
- There are so many good flavors that can be added to the filling. Add a bit of heat with sriracha or try a barbeque sauce flavor. Mash an avocado to substitute for the mayo. Add some flavorful soft cheese to the filling like goat cheese, blue cheese, or feta. Dill relish or sweet relish could be added. How about a dash of Worcestershire sauce. Fresh dill or other herbs would also be a nice touch.
Serving: 1egg half | Calories: 75kcal