Easy Deviled Eggs are a classic creamy appetizer made with boiled eggs, mayonnaise, mustard, and a touch of vinegar for the perfect tangy bite.

Scale

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

Salt to taste

Black pepper to taste

Paprika for garnish

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1. Place eggs in a saucepan and cover with water. Bring to a boil and cook for 12–14 minutes.

2. Transfer eggs to an ice bath and cool for 5–10 minutes.

3. Peel the eggs and slice them in half lengthwise.

4. Remove yolks and place them in a bowl.

5. Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper.

6. Mix until smooth and creamy.

7. Spoon or pipe the filling into the egg whites.

8. Sprinkle with paprika and serve chilled.

Use slightly older eggs for easier peeling.

An ice bath helps stop cooking and keeps yolks bright.

For a lighter filling replace part of the mayonnaise with Greek yogurt.