Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!
Deviled Eggs with Apple Cider Vinegar
Deviled eggs will always be a favorite at our home. My guys gobble them up like crazy, and there really is no better easy appetizer. When I remember to make them, I always wonder why I don’t whip them up more often.
I love the tang of apple cider vinegar and use it in many recipes, including my momma’s Creamy Potato Salad. This vinegar is great in salad dressings too, especially my Light Honey Mustard Dressing and the dressing I use in the Best Cucumber Salad!
For another egg recipe, try some Classic Egg Salad Sandwiches!
Why this Recipe Works
- Just five main ingredients (plus s&p, and a sprinkle of paprika).
- The creamiest texture.
- Super inexpensive to make.
- Relatively low in calories, and a good source of protein.
How to make Classic Deviled Eggs:
Classic Deviled Eggs are unbelievably simple to make. Keep on reading the easy steps below!
Cook eggs. Cook your eggs (using either the stove top method or the instant pot – directions below) and cool off in an ice bath. When cool, remove eggs to a clean towel.
Peel eggs. Carefully peel the eggs, and use a sharp knife to cut in half (the long way).
Remove yolks. Then remove the egg yolks, and place in a mixing bowl. Mash with a fork.
Make filling. Add remaining ingredients to the yolks – the mayo, sugar, vinegar, mustard, salt, and pepper – and stir to combine.
Pipe filling. Use a piping tip (or just a spoon) to fill the egg whites with the yolk mixture.
Add toppings. Add a sprinkle of smoked paprika or seasonings of your choice.
SERVE these deviled eggs on a large tray. Leftovers will last 4-5 days in the refrigerator.
How to make perfectly boiled eggs:
I use one of two methods to make my eggs for this recipe.
- Stove-top Method. Place eggs in a small pan, cover with water and a big shake of salt or baking soda. Secure lid, and bring to a boil. Turn burner off, and keep your pan on burner with the lid on. Set timer to 11 minutes, and when timer is at zero, remove the eggs to an ice bath. When cooled, peel eggs.
- Instant Pot Method. Place eggs in the egg wire rack in instant pot. Pour in one cup of water, secure lid, and set to pressure cook for two minutes, with a 10 minute natural release. When finished, remove eggs to an ice bath. When cooled, peel eggs.
Pro-Tip: If your eggs are too fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for awhile.
My guys were seriously happy the week I tested and re-tested this recipe. I barely snuck one to test myself, because they were loving them so much. Having eager taste-testers is super nice!
Make these for your family and friend celebrations, for Easter or any other holiday, or just because.
Make this easy appetizer next: Creamy Spinach Stuffed Mushrooms
Classic Deviled Eggs
- 12 large eggs
- 1/2 cup mayonnaise
- 1 Tablespoon yellow mustard
- 3 teaspoons apple cider vinegar
- 2 teaspoons sugar
- salt and pepper – to taste
- a sprinkle of smoked paprika – to serve
- Stove Top Method: Place eggs in a medium saucepan. Fill water to the top of the eggs, add one tablespoon salt, and place lid on pan. Turn burner to high and when it starts to boil, turn burner off, leave pan on burner, and set timer for 11 minutes. Remove pan from heat and place eggs in an ice bath until cooled.
- Instant Pot Method: Place eggs on an egg trivet in instant pot. Pour about one cup of water into the pot. Attach lid and close vent. Set to pressure cook for two minutes, and then do a natural release for 10 minutes. Open vent, and then remove lid. Place eggs in an ice bath until cooled.
- Gently slice eggs in half (lengthwise) and remove yolk. Set whites aside.
- Mix egg yolks, mayonnaise, mustard, vinegar, sugar, salt and pepper until creamy. Pour mixture in bag with piping tip.
- Arrange egg whites on plate. Using piping tool, add the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.
- If your eggs are too fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for awhile.
- If you don’t have a piping tip, just use a spoon to fill the egg whites.
- Store leftovers in an airtight container for 4-5 days.