These classic Deviled Eggs are creamy and savory, with just the perfect amount of tang to make each bite pop. Made with hard-boiled eggs, relish, mustard, and apple cider vinegar, they are flavorful and so easy to make.
Looking for more easy appetizers? Try my Buffalo Chicken Dip or Pickled Eggs next!
About This Recipe
This Deviled Eggs recipe is my take on the ones I grew up eating. They were present at almost every party or potluck I attended, and it was my favorite appetizer by far.
I don't know if it was the people I hung out with or what, but deviled eggs never got enough appreciation at the parties I went to (sometimes by the end of the night, they were barely touched!). But that didn't matter to me because that meant I could eat more without feeling guilty!
I love the creamy egg yolks contrasted with the gentle bite of the egg whites. These days, I love adding a bit extra acidity to the egg yolks to make them really pop... relish, dijon mustard, and a splash of apple cider vinegar. That combination is the best, but feel free to swap those ingredients for similar counter parts like a squeeze of lemon juice or finely chopped pickles.
Key Ingredients
Eggs: Of course we will need some eggs for this recipe. This is probably the only time I recommend using extra-large eggs as well. More deviled eggs the better!
Mayonnaise: A high-quality mayonnaise will make all the difference. I use Hellman's, Miracle Whip, or the Costco brand usually.
Sweet relish: This provides some nice texture, as well as acidity and sweetness. Feel free to use finely chopped pickles as well.
Dijon mustard: The distinctive taste of dijon mustard is what makes these taste so good. I do not recommend using regular yellow mustard.
Apple cider vinegar: You can also use lemon juice, but the fruitiness from apple cider vinegar tastes great here.
Salt and black pepper: Add to your own preferred taste. Eggs are already pretty salty so you may not need any salt.
Instructions
STEP 1: Place the eggs in a pot of water. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit for 12 minutes.
STEP 2: Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and cut them in half lengthwise. Scoop the yolks into a small bowl.
STEP 3: Mash the yolks with mayonnaise, sweet relish, Dijon mustard, apple cider vinegar, salt, and black pepper.
STEP 4: Spoon or pipe the yolk mixture into the egg white halves. Optionally garnish with paprika and chopped chives.
Classic Deviled Eggs
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon sweet relish
- 1 teaspoon Dijon mustard
- ½-1 teaspoon apple cider vinegar
- salt and pepper (to taste)
For garnishing
- paprika, chives, or dill
Instructions
- Place the eggs in a pot of water. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and cut them in half lengthwise. Scoop the yolks into a small bowl.
- To the yolks, add the mayonnaise, sweet relish, Dijon mustard, apple cider vinegar, salt, and black pepper. Mash with a fork until smooth.
- Spoon or pipe the yolk mixture into the egg white halves. Garnish with paprika and chopped chives.
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