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classic deviled eggs

Classic Deviled Eggs

Creamy, tangy, and totally addictive—these classic deviled eggs are the life of the party and your new snack obsession!
Print Recipe
Prep Time:8 minutes
Cook Time:10 minutes
Total Time:20 minutes

Ingredients

  • 6 large eggs
  • 2 tbsp mayo (or Greek yogurt)
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 1 small onion, grated with the juice
  • salt and pepper to taste
  • Paprika for that finishing flair (optional but oh-so-iconic)

Instructions

  • Place eggs in a pot, cover with cold water, bring to a boil. Once it’s bubbling, turn off the heat, cover, and let them chill in the hot water for 10–12 minutes. I choose the easy route: Instant Pot, cover the bottom with water, set eggs on the rack, pressure cook for 4 minutes.
  • Run the eggs under cold water, tap gently, and peel. Pro tip: older eggs peel easier than fresh ones.
  • Slice eggs in half lengthwise. Pop out the yolks into a bowl.
  • Mash yolks with mayo, mustard, vinegar, grated onion juice, and a little salt and pepper until smooth and creamy.
  • Spoon or pipe the filling back into the whites.
  • Top with a sprinkle of paprika.

Notes

*Calories are approximate per egg
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: deviled eggs, egg dishes, healthy snacks, holiday apps, protein snack
Servings: 12 servings
Calories: 74kcal
Author: dani
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