Prepare yourself for Quick Deviled Eggs, the ultimate finger food that is a must-have at every get-together! Rich yolk, a little Dijon mustard, apple cider vinegar, and just enough seasoning to bring out the inherent flavor of the egg are all combined in these creamy, delectable morsels. A garnish of fresh chives and paprika gives each egg half the ideal color and zing.
Whether preparing game-day snacks or hosting a family brunch, these deviled eggs are the perfect appetizer for every occasion. Bring classic flavors to your meal with simplicity by following the recipe below!
Table of Contents
Recipe Details
Difficulty: easy4
servings25
minutesIngredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
salt to taste
black pepper to taste
paprika for garnish
fresh chives for garnish
Notes
- Don’t forget to avoid rinsing!
Kitchen Tools Needed:
- Boiling pot
- Mixing bowl
- Whisk
- Spoon
- Serving platter
Instructions For Making Quick Deviled Eggs:
- Place the eggs in a small pot and cover them with cold water.
- Bring the water to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot, letting the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes.
- Peel the cooled eggs under running water to make peeling easier.
- Cut each egg in half lengthwise and remove the yolks, placing them in a mixing bowl.
- Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to the yolks. Mash and mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with fresh chives before serving.
Macros:
- Total Calories: 340kcal
- Carbs: 2g
- Proteins: 12g
- Fats: 28g