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!
Keyword classic deviled eggs, deviled eggs
Prep Time 30minutes
Total Time 30minutes
Servings 24deviled eggs
Author Sue Ringsdorf
3teaspoonsapple cider vinegar
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.