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Classic Deviled Eggs Recipe: Simple Potluck Dish Idea
Allison Bryant

Classic Deviled Eggs

These classic deviled eggs are the ultimate crowd-pleaser, offering a perfect balance of creamy, rich yolk filling and a bright, tangy finish. By utilizing a technique of temperature shock for boiling, the egg whites remain pristine and easy to peel, making these an elegant appetizer for any occasion. Naturally high in protein and gluten-free, this timeless recipe is the perfect balance of nostalgic flavor and sophisticated zest.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings: 24 servings
Course: Lunch
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1/2 cup high-quality mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • Paprika for garnish
  • Fresh chives for garnish

Method
 

  1. Bring a large pot of water to a rolling boil.
  2. Gently lower the eggs into the water using a slotted spoon.
  3. Maintain a gentle simmer for exactly 11 minutes.
  4. Immediately transfer the eggs into an ice bath for 10 minutes to stop the cooking process.
  5. Peel the eggs carefully under cold running water.
  6. Slice each egg in half lengthwise and carefully remove the yolks into a mixing bowl.
  7. Mash the yolks with a fork until smooth.
  8. Stir in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until the mixture is creamy and well-combined.
  9. Pipe or spoon the yolk mixture back into the egg white halves.
  10. Dust with paprika and garnish with fresh chives before serving.

Notes

To ensure the smoothest filling, press the yolks through a fine-mesh sieve before mixing with other ingredients. Store finished eggs in an airtight container in the refrigerator for up to 2 days.