Classic Deviled Eggs
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 deviled eggs
A devilishly good classic deviled egg recipe, with a delicious tart filling.
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- Smoked paprika and fresh dill weed for garnish
Hard boil eggs in an instant pot, or using your favorite method.
Peel eggs gently so the whites remain intact.
Slice the eggs in half lengthwise
Remove the yolks to a medium bowl, and placing the whites on a serving platter.
With a fork, mash the yolks into a fine crumble.
Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Just before serving, evenly disperse the yolk mixture into the cavities of the egg whites.
Garnish with a sprinkle of paprika and fresh dill weed.
You can prepare eggs 2 days in advance, but keep whites and filling separate until ready to fill.
Store in an airtight container.
Prepare hard boiled eggs using your favorite method. To find instructions for using the pressure cooker for hard boiled eggs check out this post: Instant Pot Hard Boiled Eggs.
Calories: 63, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 89mg, Potassium: 30mg, Vitamin A: 120IU, Calcium: 12mg, Iron: 0.4mg
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