Deviled eggs are a classic appetizer for the holidays, Easter and potlucks. This is my best deviled eggs recipe. It's easy to make and healthy!
1/4cupmayonnaise or plain Greek yogurt
1teaspoonDijon mustardor to taste
1teaspoonapple cider vinegar
salt and pepperto taste
smoked paprikaor regular paprika, for sprinkling
Hard Boil the Eggs:
Cook your eggs, either with my Instant Pot hard boiled eggs recipe or on the stove top. To cook on the stove, fill a medium pot with cold water and add the eggs. Bring to a boil over medium-high heat. Cover the pot with a lid, turn off the heat and let stand 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.
Make the Deviled Eggs:
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 mayonnaise (or Greek yogurt), 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.
Spoon the yolk mixture into the egg whites.
Sprinkle the deviled eggs with paprika right before serving.
Serve eggs right away or refrigerate in a covered container until you are ready to serve them, and up to 3 days. Do not let the eggs sit out at room temperature for more than 2 hours.
Nutrition information is for deviled eggs made with plain Greek yogurt.