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Fancy Deviled Eggs

Elevate a classic appetizer with these Fancy Deviled Eggs, featuring a creamy filling with rich and savory elements along with a delightful crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste
  • 2 tablespoons finely chopped pickles
  • 1 tablespoon fresh chives chopped
  • Smoked paprika for garnish

Equipment

  • Medium saucepan
  • Mixing bowl
  • Fork or potato masher
  • Pastry bag or zip-top bag (optional)
  • Serving platter

Method
 

  1. Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat.
  2. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
  3. Transfer the eggs to an ice water bath immediately after cooking for about 5 minutes.
  4. Gently tap the eggs on a hard surface to crack the shell, then peel under running water.
  5. Slice the peeled eggs in half lengthwise and scoop out the yolks into a mixing bowl.
  6. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, pickles, and chives to the yolks. Mash until smooth.
  7. Using a pastry bag or zip-top bag, pipe the yolk mixture back into the egg whites.
  8. Sprinkle smoked paprika over the filled eggs for garnish. Serve chilled.

Notes

These deviled eggs are a crowd-pleaser at any gathering and can be made ahead of time.