Portions: 12 halves (serves 6)
Total time: 40 minutes
Difficulty: Easy
Description of the Easy Deviled Eggs appetizer recipe
Deviled eggs are the quintessential party appetizer-creamy, tangy, and irresistibly moreish. This classic recipe, inspired by Love & Lemons, showcases the perfect balance between rich egg yolks, silky mayonnaise, zesty Dijon mustard, and a splash of apple cider vinegar or dill pickle brine. The result is a filling that’s both luscious and bright, enhanced by a touch of optional hot sauce for those who crave a subtle kick.
Hard-boiled eggs form the base of this dish, and achieving perfectly cooked, easy-to-peel eggs is key. The method here ensures sunny yellow yolks and smooth whites every time. Once cooled, the eggs are halved, and their yolks are transformed into a creamy mixture that’s seasoned to taste. The filling is then piped or spooned back into the whites, creating elegant little bites.
Garnishes like paprika, chives, or fresh dill add color and a burst of flavor, making these deviled eggs as beautiful as they are delicious. Whether you’re serving them at Easter, a summer picnic, or a holiday gathering, they’re guaranteed to disappear fast.
This recipe is endlessly adaptable. Try swapping the apple cider vinegar for dill pickle brine for a tangier profile, or add a dash of your favorite hot sauce for extra zip. For an ultra-smooth filling, blend the yolk mixture in a food processor. You can even experiment with additions like finely chopped pickles, capers, or a sprinkle of smoked paprika.
Deviled eggs are best enjoyed fresh but can be prepared ahead for convenience. Assemble them a few hours before serving and garnish just before presenting to your guests. With their creamy texture, tangy flavor, and elegant presentation, these deviled eggs are always a crowd-pleaser.
Difficulty: Easy
Preparation time: 10 minutes
Cooking time: 12 minutes
Cooking method: Boiling
Resting time: 18 minutes (cooling and peeling)
Total time: 40 minutes
Portions: 12 halves (serves 6)
Estimated cost: Low
Calories: ~70 per half
Best time to eat: As an appetizer or party snack
Best Season for eating: Spring and summer, but perfect year-round
Cuisine: American
Course: Appetizer
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or dill pickle brine
- Hot sauce (such as Tabasco), optional
- Sea salt and freshly ground black pepper, to taste
- Paprika, chives, and/or fresh dill, for garnish
Instructions
- Place the eggs in a medium pot and cover with cold water by 1 inch.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 10–12 minutes.
- Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until completely cooled.
- Gently tap the eggs on the counter to crack the shells, then peel under cool running water. Pat dry if necessary.
- Slice each egg in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl. Set the egg whites aside.
- Add the mayonnaise, Dijon mustard, apple cider vinegar (or pickle brine), and a dash of hot sauce (if using) to the yolks. Mash with a fork until the mixture is creamy and smooth. Season to taste with salt, pepper, and more hot sauce if desired.
- Spoon or pipe the yolk mixture evenly into the egg white halves.
- Garnish with paprika, chopped chives, and/or fresh dill.
- Serve immediately, or refrigerate until ready to serve.
✅ Quick Tips:
For extra-smooth filling, blend the yolk mixture in a food processor.
Use pickle brine instead of vinegar for a tangier flavor.
Add a teaspoon of sweet pickle relish for extra crunch and sweetness.
Peel eggs under running water to make the process easier.
Assemble deviled eggs a few hours ahead, but add garnishes just before serving for the freshest look.
Store leftovers in an airtight container in the fridge for up to 2 days.
Easy classic Deviled Eggs appetizer
Description
Deviled eggs are the quintessential party appetizer-creamy, tangy, and irresistibly moreish. This classic recipe, inspired by Love & Lemons, showcases the perfect balance between rich egg yolks, silky mayonnaise, zesty Dijon mustard, and a splash of apple cider vinegar or dill pickle brine. The result is a filling that’s both luscious and bright, enhanced by a touch of optional hot sauce for those who crave a subtle kick.
Hard-boiled eggs form the base of this dish, and achieving perfectly cooked, easy-to-peel eggs is key. The method here ensures sunny yellow yolks and smooth whites every time. Once cooled, the eggs are halved, and their yolks are transformed into a creamy mixture that’s seasoned to taste. The filling is then piped or spooned back into the whites, creating elegant little bites.
Garnishes like paprika, chives, or fresh dill add color and a burst of flavor, making these deviled eggs as beautiful as they are delicious. Whether you’re serving them at Easter, a summer picnic, or a holiday gathering, they’re guaranteed to disappear fast.
This recipe is endlessly adaptable. Try swapping the apple cider vinegar for dill pickle brine for a tangier profile, or add a dash of your favorite hot sauce for extra zip. For an ultra-smooth filling, blend the yolk mixture in a food processor. You can even experiment with additions like finely chopped pickles, capers, or a sprinkle of smoked paprika.
Deviled eggs are best enjoyed fresh but can be prepared ahead for convenience. Assemble them a few hours before serving and garnish just before presenting to your guests. With their creamy texture, tangy flavor, and elegant presentation, these deviled eggs are always a crowd-pleaser.
halves eggs
Instructions
-
Place the eggs in a medium pot and cover with cold water by 1 inch.
-
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 10–12 minutes.
-
Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until completely cooled.
-
Gently tap the eggs on the counter to crack the shells, then peel under cool running water. Pat dry if necessary.
-
Slice each egg in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl. Set the egg whites aside.
-
Add the mayonnaise, Dijon mustard, apple cider vinegar (or pickle brine), and a dash of hot sauce (if using) to the yolks.
Mash with a fork until the mixture is creamy and smooth. Season to taste with salt, pepper, and more hot sauce if desired.
-
Spoon or pipe the yolk mixture evenly into the egg white halves.Spoon or pipe the yolk mixture evenly into the egg white halves.
-
Serve immediately, or refrigerate until ready to serve.
