Classic Deviled Eggs

4.65 from 28 votes

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!

Course Appetizer

Cuisine American

Keyword classic deviled eggs, deviled eggs

Prep Time 30

Total Time 30

Servings deviled eggs

Calories 69kcal

Author Sue Ringsdorf

Ingredients

12 large eggs
1/2 cup mayonnaise
1 Tablespoon yellow mustard
3 teaspoons apple cider vinegar
2 teaspoons 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, 3 teaspoons apple cider vinegar, 2 teaspoons 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 4-5 days.

Nutrition