The BEST Deviled Eggs Recipe

I recently experimented with my Best Deviled Egg Recipe Ever using freshly boiled eggs, creamy mayonnaise, and a touch of Dijon mustard for extra flair. The blend of tangy vinegar and spices along with paprika garnish makes each bite a delightful surprise. Stay tuned for more details on how I crafted this plate of perfection.

I recently whipped up what i think is the best deviled eggs recipe ever and i couldnt wait to share it with you. This one from The Country Cook brings together the classics in a fresh and surprising way.

I start with 12 large eggs, boiled just right, then mix the yolks with 1/3 cup mayonnaise, a tablespoon of Dijon mustard, and a tablespoon of white vinegar. I season it with just the right amount of salt and freshly ground black pepper so each bite is perfectly balanced.

I love how this easy deviled eggs recipe keeps things simple yet delivers an unforgettable taste that reminds me of those secret recipes you hear about from legends like Oprah or even hints of the Pioneer Woman. The finishing touch?

A light dusting of paprika to give it that extra pop. Give these a try and see just how amazingly classic eggs can be reinvented.

Why I Like this Recipe

I love this recipe for a few reasons. First, i really like how simple it is to make. I mean, boiling eggs and mixing a few ingredients like mayo, dijon mustard, and vinegar keeps it super easy even if i’m not super experienced in the kitchen. Second, the flavor is just amazing. The creamy yolk mixture mixed with the tangy mustard and a sprinkle of paprika gives me that perfect balance of taste that always reminds me of home cooking. Third, i appreciate how versatile it is. Whether i’m prepping for a family get-together or just craving a quick snack, these deviled eggs always hit the spot. And lastly, they look really pretty on the plate which makes me feel kinda proud when i serve them to friends and family.

Ingredients

• 12 large eggs: Eggs bring high quality protein and healthy fats for an energy boost.
• 1/3 cup mayonnaise: Mayonnaise gives creaminess and smooth texture, balancing rich flavours.
• 1 tablespoon Dijon mustard: Mustard adds a tangy, zesty kick that livens up the mix.
• 1 tablespoon white vinegar: Vinegar brightens the dish with its sharp, acidic flavor.
• Paprika: Paprika gives a smokey hint and eye catching red splash to the eggs.
• Salt & black pepper: These enhance flavors by seasoning the egg filling just right.

Ingredient Quantities

• 12 large eggs
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• Salt, to taste
• Freshly ground black pepper, to taste
• Paprika for garnish

How to Make this

1. Place the 12 eggs in a pot and cover them with water. Bring to a boil and let them simmer for about 10-12 minutes.

2. Remove the eggs from the boiling water and put them in an ice bath to cool completely. This helps peelin them easier.

3. Once cool, peel the eggs and slice them in half lengthwise.

4. Carefully remove the yolks and put them in a bowl. Mash them up with a fork until they’re pretty smooth.

5. Stir in 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon white vinegar until the mixture is creamy. Season with salt and freshly ground black pepper to taste.

6. Fill each egg white half with the yolk mixture using a spoon or a piping bag if you have one.

7. Sprinkle a little paprika over each filled egg for a bit of color and extra flavor.

8. Chill the deviled eggs in the fridge for at least 30 minutes before serving, so the flavors blend well. Enjoy!

Equipment Needed

1. Large pot – for boiling eggs
2. Stove or burner – to heat up the pot and bring the water to a boil
3. Timer – to keep track of the 10-12 minutes simmering time
4. Slotted spoon – to safely remove eggs from the boiling water
5. Ice bath container – a large bowl filled with ice and water to cool the eggs quickly
6. Bowl – to mash the yolks and mix in the mayonnaise, mustard, and vinegar
7. Fork – to mash the eggs until they’re smooth
8. Spoon or piping bag – to fill the egg white halves with the yolk mixture
9. Refrigerator-safe serving dish – to chill the deviled eggs for at least 30 minutes before serving

FAQ

The BEST Deviled Eggs Recipe Substitutions and Variations

• If you cant find mayonnaise, try using Greek yogurt instead for a tangier and healthier twist
• Instead of Dijon mustard, a basic yellow or spicy brown mustard can work just fine
• White vinegar can be swapped with apple cider vinegar which adds a bit of fruity sweetness
• If you dont have paprika, a sprinkle of smoked paprika or even a dash of chili powder gives a similar kick

Pro Tips

1. Using eggs that are a few days old makes the peeling way easier than when you use super fresh eggs. Trust me, it saves you a ton of frustration when you’re trying to get those whites off without tearing them up.

2. Once your eggs are done boiling, dump ‘em straight into an ice bath. This not only cools ‘em down faster but also helps the shells come off easier later on.

3. If you got a piping bag, use it for filling the egg whites with the yolk mix. It gives a nicer, even look; but if you dont, a spoon works fine – just be careful if it gets a lil messy.

4. Always give the yolk mixture a taste test before you fill the eggs. You might wanna add a little extra salt, pepper, or even a bit of hot sauce to kick up the flavor just how you like it.