Ingredients
Equipment
Method
- Slice the boiled and peeled eggs in half lengthwise and carefully remove the yolks, placing them in a bowl. Arrange the egg white halves on a plate.
- Use a fork to mash the yolks until crumbly, then blend them with the mayonnaise, yellow mustard, and apple cider vinegar until the mixture is creamy. Start with 1/3 cup mayo and add more if a creamier texture is desired.
- Season the filling gradually with salt, pepper, and, if desired, a pinch of garlic powder. Taste and adjust seasonings as needed.
- Spoon or pipe the yolk filling evenly into the egg white halves.
- Lightly sprinkle paprika over each deviled egg and refrigerate until ready to serve, storing them in the fridge for up to 2 days.
Nutrition
Notes
Older eggs are easier to peel and help keep the whites intact for filling. You can prepare these deviled eggs a day ahead; store them covered in the refrigerator and add the paprika garnish just before serving for the best appearance. If you want a different flavor profile, Dijon mustard may be substituted for yellow mustard. For neat presentation, pipe the filling using a piping bag or a plastic bag with a corner snipped off. These eggs taste best within two days and do not freeze well.