Description
This Easy Deviled Eggs recipe is a classic and comforting appetizer perfect for Grandma’s Thanksgiving or any festive occasion. Featuring a creamy filling made with homemade mayo, Dijon mustard, and apple cider vinegar, these deviled eggs are garnished with paprika and crispy bacon for an extra flavor boost. Simple to prepare and delightfully satisfying, they make a traditional holiday favorite that everyone will enjoy.
Ingredients
Scale
Eggs
- 6 eggs
Filling
- 3 tbsp mayonnaise (homemade preferred)
- 1 tsp Dijon mustard or yellow mustard
- 1 tsp apple cider vinegar
- Salt and black pepper to taste
Garnish
- Paprika for garnish
- Cooked chopped bacon for topping
Instructions
- Boil Eggs: Place the 6 eggs in a single layer in a large pot and cover them completely with water. Put the pot on the stove, cover it, and bring the water to a boil. Once boiling, remove from heat and keep the pot covered for 12-15 minutes depending on the egg size to ensure perfectly cooked hard-boiled eggs.
- Cool Eggs: While the eggs cook, fill a large bowl with very cold water and ice if desired. After the cooking time, transfer the hot eggs into the cold water bath to stop the cooking process and cool them completely for easier peeling.
- Peel and Prepare Eggs: Once cool, gently peel the eggs under running water to help shells slide off easily. Slice each egg in half lengthwise. Carefully scoop out the yolks into a small mixing bowl while placing the egg whites on a serving plate.
- Make the Filling: Mash the yolks with a fork until crumbly. Add 3 tablespoons of mayonnaise, 1 teaspoon of Dijon or yellow mustard, 1 teaspoon of apple cider vinegar, and salt and black pepper to taste. Mix well until smooth and creamy, ensuring the flavors blend perfectly.
- Fill Egg Whites: Using a spoon, small cookie scoop, or piping bag, evenly fill the hollowed egg white halves with the yolk mixture, carefully mounding the filling for presentation.
- Garnish and Serve: Sprinkle the filled eggs lightly with paprika for color and flavor, then top with cooked chopped bacon for a smoky crunch. Serve chilled or immediately for best taste.
Notes
- Set a timer precisely to avoid overcooking, which can cause a green ring around the yolks and a dry texture.
- Running water while peeling helps shells come off smoothly and reduces frustration.
- For an ultra-smooth filling, consider pureeing the yolks with the other ingredients in a food processor.
- Leftover deviled eggs can be stored in the refrigerator and repurposed later into flavorful egg salad.
