Appetizer Recipes Deviled Eggs
Whenever I think about appetizer recipes that never fail, deviled eggs are the first that come to mind. They’re that reliable dish you can whip up with very little fuss, and they somehow always disappear faster than expected. You know the drill—you bring them to a party, and by the time you circle back to grab one, they’re gone. It’s like the plate turns into a magic trick, now you see them, now you don’t.
This deviled eggs recipe easy to follow keeps things classic, but I like to remind myself that the options are endless. I’ve tried everything from a recipe for deviled eggs with mustard to a simple deviled eggs recipe that barely strays from tradition. The best part is you can dress them up or keep them plain, and they still taste like little bites of nostalgia.
For the adventurous side of me, I’ve even tested a crab deviled eggs recipe and a creamy avocado deviled eggs recipe. Those twists add something fresh while still honoring the dish we all know and love. So whether you’re leaning towards a deviled eggs recipe best easy for a quick fix, or feeling like experimenting, this one is going to keep you happy in the kitchen and proud at the table.
Servings: 12 halves
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Chives, optional for garnish
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil over medium heat.
- Once boiling, cover with a lid and remove from heat. Let sit for 12 minutes.
- Drain hot water and transfer eggs to a bowl of ice water. Peel when cool.
- Slice eggs in half lengthwise and scoop yolks into a mixing bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe filling back into egg whites.
- Dust with paprika and sprinkle with chives if using. Serve chilled.