Classic Deviled Eggs
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 are an absolute staple in our house – my guys absolutely devour them every single time! There really is no better easy appetizer, and every time I make them I find myself wondering why I don’t whip them up more often. They disappear fast so consider yourself warned!
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 our Light Honey Mustard Dressing and the dressing I use in the Best Cucumber Salad!
For another egg recipe, try some Egg Salad with Dill!
Why this Recipe Works:
- Simple and classic – just a handful of pantry staples come together to create the most perfectly creamy, crowd-pleasing filling
- The perfect balance of flavor – yellow mustard, apple cider vinegar, and a touch of sugar give these deviled eggs just the right amount of tang and sweetness
- Smoked paprika on top – that finishing touch adds a beautiful pop of color and a subtle smoky flavor that takes them over the top
- Always a crowd-pleaser – there is never a deviled egg left on the plate, guaranteed!
How to make Classic Deviled Eggs:
Classic Deviled Eggs are unbelievably simple to make. Keep on reading the easy steps below!
Step 1
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.
Step 2
Peel eggs. Carefully peel the eggs, and use a sharp knife to cut in half (the long way).
Step 3
Remove yolks. Then remove the egg yolks, place on plate or flat surface, and mash well with a fork. Transfer to a mixing bowl.
Step 4
Make filling. Add remaining ingredients to the mashed yolks – the mayo, sugar, vinegar, mustard, salt, and pepper – and stir to combine.
Step 5
Pipe filling. Use a piping tool (or just a spoon) to fill the egg whites with the yolk mixture, dividing evenly among all whites.
Step 6
Add toppings. Add a sprinkle of smoked paprika to the top of the deviled eggs along with some freshly ground black pepper.
Step 7
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 two cups of water, secure lid, and set to pressure cook for three minutes, with a five minute natural release. When finished, open lid and remove eggs to an ice bath. When cooled, carefully peel eggs.
Recipe FAQs:
Fresh eggs are notoriously difficult to peel and can leave you with a bit of a mess! Eggs that are at least a week or two old peel so much more cleanly and easily.
Make sure your eggs are completely cooled and dried before adding the filling. Also, avoid adding too much vinegar or any watery ingredients to the filling mixture.
Yes! You can make them up to 24 hours ahead of time. Store them in an airtight container in the refrigerator and add the smoked paprika right before serving for the freshest presentation.
A piping bag or a zip-lock bag with the corner snipped off makes filling the eggs so much easier and gives them that beautiful bakery-style look. It’s worth the extra step!
Dijon mustard works beautifully as a substitute and adds a slightly more sophisticated flavor. You can also use a combination of both.
More Delicious Appetizers:
Looking for other delicious appetizers? Try one of these next!
xoxo ~Sue
Classic Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 Tablespoon yellow mustard
- 1 Tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- kosher salt and freshly ground black pepper – to taste
- a sprinkle of smoked paprika – to serve
Instructions
- 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.12 large eggs
- Mix egg yolks, mayonnaise, mustard, vinegar, sugar, salt and pepper until creamy. Pour mixture in bag with piping tip.1/2 cup mayonnaise, 1 Tablespoon yellow mustard, 1 Tablespoon apple cider vinegar, 2 teaspoons granulated sugar, kosher salt and freshly ground black pepper
- Arrange egg whites on plate. Using piping tool, add the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.a sprinkle of smoked paprika
Video
Notes
- 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 two days.
No guessing very easy and delicious. My guest loved them. Sorry , I didn’t give you credit!
Haha! Glad everyone enjoyed!
My grandma raised me, and would make the BEST deviled eggs I’ve ever tasted in my life (and potato salad, which tasted like the same recipe(ish).
Unfortunately by the time i got to the age I started to enjoy cooking & wanted to make dishes I grew up eating my grandma was on dialysis (her breast cancer returned and spread to her liver and kidney) and ended up passing away before I could get her recipes, & she was the kind of grandma who made everything from scratch, and never wrote anything down. I tried your receipt and they taste just like hers 🖤🖤🖤🖤🥰🤩😍. I just wanted to say thank you SOOOO much. I’m 37, my grandma passed away 8 years ago and was the last family I had left, so to me this was much more than just an awesome recipe I found online. Thank you again for sharing‼️🖤
Hi Amber! I love hearing this about your grandma and your memories of her cooking. This is so special! You might want to try my potato salad recipe too because it could be similar to your grandma’s!
I normally make my deviled eggs by just winging it. The other night I was taking them to a celebration and decided to follow your recipe. I did sub miracle whip for the mayo and decreased sugar to compensate. May i say the proportions were spot on! Easy, delicious, creamy, and just right!!! Thanks! Sue
Thanks so much for letting me know, Sue!
Wow – I didn’t think deviled eggs could be sooo good. Thank you for this simple, yet over the top yummy recipe. The perfect hors d’oeuvres for our Easter celebration. Cheers!
So wonderful to hear, Traci! Happy Easter!
Love this recipe – have made this several times. I added crumbled bacon to some. Delish and so easy!!
Love this deviled egg recipe. Definitely glad I doubled it. ❤️
Lyn
So good to hear, Lyn! Thanks for your feedback!
This was the best deviled egg recipe that I personally have ever tried. I will be using this recipe again. Thanks.
Hi Janet. That is so good to hear! Thanks for your feedback!
How could something so simple be so gooood! ❤️?⭐️⭐️⭐️⭐️⭐️