Ingredients
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- 2 dashes Tabasco or other vinegar-based hot sauce (optional)
- Kosher salt to taste
- Pepper to taste
Garnish
- 1 tablespoon snipped fresh chives
- Paprika for garnish
Instructions
- Boil the Eggs: Place the 6 large eggs in a medium saucepot and cover them with cold water by about 2 inches. Heat over medium-high to high until the water boils. Once boiling, turn off the heat and cover the pot with a lid. Let eggs sit in the hot water for 10 minutes to cook through.
- Cool and Peel: Remove the eggs using a spider or strain them in a colander, then immediately transfer them to an ice bath to stop the cooking process and cool completely. Once cooled, gently peel the eggs.
- Slice and Remove Yolks: Slice each egg in half lengthwise. Carefully scoop out the yolks from each half and place them in a mixing bowl, keeping the whites intact for filling.
- Prepare Filling: To the bowl with yolks, add 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 2 dashes Tabasco (if using), and salt and pepper to taste. Mash all ingredients together with a fork until smooth and creamy, ensuring no large lumps remain. Taste and adjust salt as needed.
- Fill the Egg Whites: Using a piping bag, plastic bag with a corner cut, or simply a spoon, fill each egg white half evenly with the yolk mixture.
- Garnish and Serve: Sprinkle the filled eggs with snipped fresh chives and a dusting of paprika for color and flavor. Serve chilled or at room temperature.
Notes
- Serving size is two egg halves, equivalent to one whole egg.
- Adjust serving quantity using the recipe card slider for more or fewer eggs.
- Tabasco adds tang but not noticeable heat; omit if preferred.
- Older eggs peel easier than fresh ones, especially those cooled soon after boiling.
- Store assembled deviled eggs in an airtight container in the refrigerator for 3 to 4 days.
- Freezing deviled eggs is not recommended as it affects texture and quality.
- This dish is served cold or at room temperature; no reheating needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Halal
