Best-Ever Deviled Eggs
These Best-Ever Easter deviled eggs are a quick, easy, and classic Southern appetizer. Perfect for Easter, make-ahead friendly, and totally crowd-pleasing.
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1½ tablespoons yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the eggs in a large saucepan and cover them with cold water by about an inch.
- Bring the water to a rolling boil, then turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes. This answers the big question of how long to boil eggs for deviled eggs.
- Drain the hot water and move the eggs to a bowl of cold water until completely cooled.
- Peel the eggs and slice each one in half lengthwise.
- Gently remove the yolks and add them to a mixing bowl.
- Mash the yolks until they’re smooth with no big lumps.
- Stir in the mayonnaise, mustard, apple cider vinegar, salt, and black pepper until creamy.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle lightly with paprika and chill until ready to serve.
Notes
- Can I make these ahead of time? Yes — prepare up to 24 hours in advance and store covered in the fridge.
- How do I get smooth filling? Mash thoroughly or use a fork or hand mixer for extra smoothness.
- Fridge: Store covered for up to 2 days.
Tried this recipe?Let us know how it was!