- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Paprika, for garnish
- Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10 minutes.
- Drain the hot water and immediately run cold water over the eggs to stop the cooking process. Peel the eggs and cut them in half lengthwise.
- Remove the yolks from the egg whites and place them in a medium bowl. Mash the yolks with a fork until smooth.
- Add the mayonnaise, Dijon mustard, and apple cider vinegar to the egg yolks and stir until well combined. Season with salt and pepper to taste.
- Spoon the yolk mixture back into the egg whites. Garnish with paprika and serve.
- For easier peeling, add a teaspoon of baking soda or vinegar to the water before boiling the eggs.
- If the yolk mixture is too thick, add a little bit of mayonnaise or milk to thin it out.
- To make a deviled egg platter, arrange the filled egg whites on a serving plate and garnish with paprika, additional herbs, or spices.
- Deviled eggs can be stored in the refrigerator for up to 2 days.
- For a smoky flavor, add a pinch of smoked paprika to the yolk mixture.
- For a spicy kick, add a pinch of cayenne pepper or hot sauce to the yolk mixture.
- For a creamier texture, add a dollop of sour cream or Greek yogurt to the yolk mixture.
- For a fun twist, top your deviled eggs with crumbled bacon, chives, or diced pickles.