Deviled Eggs

Equipment

• Medium saucepan with lid
• Large bowl (for ice bath)
• Slotted spoon
• Sharp chef’s knife & cutting board
• Medium mixing bowl
• Rubber spatula or fork
• Piping bag fitted with a star tip (or a resealable plastic freezer bag)

Ingredients

Main Components

• 6 large eggs (preferably 1–2 weeks old, as older eggs peel much easier)
• 3 tablespoons mayonnaise (full-fat for best texture)
• 1 teaspoon Dijon mustard (or yellow mustard for classic flavor)
• 1 teaspoon apple cider vinegar (or fresh lemon juice)
• 1/8 teaspoon kosher salt (adjust to taste)
• 1/8 teaspoon freshly cracked black pepper

Garnish & Optional Fillings

• 1/2 teaspoon smoked paprika or sweet paprika (for dusting)
• 1 tablespoon fresh chives , finely chopped (optional)
• 1/2 teaspoon hot sauce or sriracha (optional, for added heat)

Instructions

1. Fill a medium saucepan with water, ensuring there is enough depth to cover the eggs by at least 1 inch. Bring the water to a rolling boil over high heat. Using a slotted spoon, gently lower the 6 cold eggs into the boiling water one by one to prevent cracking. Reduce heat slightly to maintain a gentle boil. Cook uncovered for exactly 12 minutes .
2. While the eggs boil, prepare an ice bath by filling a large bowl with equal parts cold water and ice cubes. Once the 12-minute timer goes off, immediately transfer the cooked eggs into the ice bath using a slotted spoon. Allow them to sit for 10 to 15 minutes until completely cooled. Tap each egg gently on the counter to crack the shell all over, then peel under cool running water starting from the wider base.
3. Slice each peeled egg in half lengthwise using a clean, sharp knife. Gently flex the egg white halves to pop the solid yolks out into a medium mixing bowl. Arrange the empty egg white halves neatly on a serving platter or deviled egg tray.
4. Mash the egg yolks thoroughly with a fork until fine and uniform with no remaining lumps. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir vigorously until the mixture achieves a smooth, velvety texture. Taste and adjust salt or acid as needed.
5. Spoon the yolk mixture into a piping bag fitted with an open star tip (or scoop it into a Ziploc bag and cut off a bottom corner). Pipe the filling generously into the cavity of each egg white half. Dust lightly with smoked paprika and top with chopped fresh chives just before serving.

Nutrition

Calories: 120 kcal — · Protein: 6.5 g 13% · Fat: 9.5 g 12% · Carbohydrates: 0.8 g 0% Dietary · Saturated Fat: 2.2 g 11% · Fiber: 0.1 g 0% · Sugar: 0.5 g — · Sodium: 180 mg 8%