Deviled Eggs
Ingredients
12
servings
- 6 eggs
- 4 tbsp mayonnaise
- 1 tsp brown mustard
- 1 tsp apple cider vinegar
- 1/4 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (for garnish)
- 1 tbsp vinegar (for boiling water)
Step-by-Step Instructions
- Hardboil your eggs: Add 1 tbsp of vinegar to the water and make sure to leave enough room in the pot so the eggs aren’t crammed in together. As soon as the first bubble hits the top, set your timer for 15 minutes (you may need to lower the heat 1-2 minutes in to ensure it’s not a hard boil and cracking your eggs).
- When the time’s up, plunge your eggs in very cold water and let them sit for 15 more minutes. Then peel your eggs.
- Once they’re peeled, slice them lengthwise, placing the yolks in a bowl and the egg whites on a plate.
- Combine the 6 egg yolks, mayonnaise, brown mustard, apple cider vinegar, cayenne, salt & pepper together until smooth. You can do this in a bowl with a fork but if you want it perfectly smooth, put it in a food processor to get all the lumps out.
- Add the filling to each halved egg white by either spooning it in or put all the filling inside of a ziplock, seal, squeeze it to a corner and cut the tip off so that you can pipe it into the egg to get a prettier result.
- Sprinkle with paprika and serve! Don’t forget, there are lots of paprika types - some are spicy and some are sweet, pick a spicier version to devil your eggs up some more.
Common Problems and Solutions
Q: Why are my deviled eggs watery?
A: Make sure to drain the yolks completely after mashing. If using a food processor, don't over-process. The filling should be creamy but thick enough to hold its shape when piped.
Q: How do I keep the eggs from sliding around on the plate?
A: Slice a tiny bit off the bottom of each egg white half to create a flat base. This keeps them stable and prevents sliding.
Tips and Techniques
Make deviled eggs ahead of time - they actually taste better after chilling for a few hours. Store the filling and whites separately, then fill just before serving to keep them looking fresh. For extra Louisiana flair, try adding a tiny bit of Creole mustard instead of brown mustard.
Ingredient Substitutions
- cayenne pepper: hot sauce (like Tabasco or Crystal)
- brown mustard: Creole mustard or yellow mustard
- apple cider vinegar: white vinegar or pickle juice
Equipment Needed
- Medium saucepan for boiling eggs
- Mixing bowl
- Fork or food processor
- Ziplock bag (optional, for piping filling)
