Deviled Eggs
There’s no messing with perfection, but this classic hors d’oeuvre comes close.
These crowd-pleasing hors d'oeuvres get a wicked kick from zesty mustard and vinegar, which is why they’ve long been referred to as “deviled.” (The earliest known American recipe for deviled eggs dates to 1877.) Serve as a side for your spring holiday feast or cocktail party.
What You Will Need
Ingredients
- 8 eggs
- 3 tbsp. mayonnaise
- 1 tbsp. apple cider vinegar
- 1 tbsp. unsalted butter, melted
- 2 tsp. sugar
- 2 tsp. yellow mustard
- Kosher salt and freshly ground black pepper
- Thinly sliced scallions or finely chopped chives, for garnish
- Paprika, for garnish
Instructions
- To a small pot, add the eggs and cover with water by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 8 minutes, drain, and run under cold water to stop the cooking. When cool enough to handle, peel the eggs and halve them lengthwise pole to pole. Using a small spoon, remove the yolks and transfer to a large bowl; arrange the whites on a platter, cover, and refrigerate.
- Using a fork, mash the yolks, then add the mayonnaise, vinegar, butter, sugar, and mustard. Season with salt and pepper to taste and continue stirring and mashing until no lumps remain. Transfer to a piping bag fitted with a ½-inch round or fluted tip, and fill each egg white half with the yolk mixture. (Alternatively, use a small spoon for this step.) Carefully tent the deviled eggs with foil and refrigerate until chilled, at least 30 minutes.
- To serve, dust the eggs with the paprika and sprinkle with scallions.
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