Description
These perfectly creamy deviled eggs are smooth, tangy, lump-free, and always the first to disappear at parties. The secret? Warm yolks for a velvety, restaurant-quality texture.
Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar (or white vinegar)
- 1/8 tsp garlic powder
- Salt and black pepper to taste
- Paprika for garnish
- Optional toppings: chives, dill
Instructions
- Place eggs in a medium saucepan and cover with cold water by 1 inch.
- Bring to a boil over medium-high heat, cover, turn off heat, and let sit for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes.
- Peel eggs, slice in half lengthwise, and pop yolks into a bowl.
- While yolks are still warm, mash immediately (or microwave for 8–10 seconds if cooled).
- Mash yolks with mayonnaise, mustard, vinegar, garlic powder, salt, and pepper until smooth.
- Spoon or pipe filling back into egg whites.
- Dust with paprika and add optional toppings.
Notes
Mix yolks while warm for the smoothest texture. For extra creamy results, push filling through a fine mesh sieve.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
Keywords: deviled eggs, creamy deviled eggs, party appetizer, egg recipe, lump-free filling