Description
A classic deviled eggs recipe that is creamy and flavorful, perfect as an appetizer or snack.
Ingredients
Scale
- 6 large eggs
- ¼ cup plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard (or to taste)
- 1 teaspoon apple cider vinegar
- salt and pepper (to taste)
- smoked paprika (or sweet paprika, for sprinkling)
Instructions
- Cook your eggs, either with my Instant Pot hard boiled eggs recipe or make stove top hard boiled eggs. To cook on the stove, fill a medium pot with water and bring to a boil. Then reduce the heat to a gentle boil, add the eggs using a slotted spoon, and increase the heat again to a gentle rolling boil. Boil eggs for 14 minutes.
- Immediately transfer the eggs to a bowl of ice water. As soon as they are cool enough to handle, peel the eggs under cool running water.
- Pat the eggs dry with a paper towel.
- Cut the eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks. Put the yolks in a small bowl and the whites on a serving platter.
- Use a fork to mash the egg yolks. Add the plain Greek yogurt or mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the bowl. Stir to combine. Taste and adjust the seasonings as needed. You may need to add more Dijon, salt, or pepper. If the filling isn’t creamy enough, mix in a little more mayonnaise or Greek yogurt.
- Spoon or pipe the yolk mixture into the egg whites.
- Sprinkle the deviled eggs with paprika right before serving.
Notes
- For extra flavor, consider adding chopped herbs like chives or dill to the yolk mixture.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 60
- Sugar: 1g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg