The best deviled eggs recipe: A delicious and easy recipe for classic deviled eggs.
7 large eggs (cold)
3 tablespoons mayonnaise
1 1/2 teaspoons apple cider vinegar (other vinegars will work, but cider vinegar is the best)
3/4 teaspoon whole grain mustard (not yellow mustard, a grainy one)
1/4 teaspoon Worcestershire sauce
Salt and pepper
Optional: Paprika or Chives (chopped) to garnish
To prepare the eggs:
We prefer the instant pot, not because it’s much faster (it isn’t), but because your eggs come out easy to peel! The shells slide right off. So we are offering two ways to prepare the eggs.
To prepare eggs in the instant pot:
Place eggs on a rack
Add one cup water
Use manual settings, high pressure for 8 minutes.
Do a quick release, then remove the eggs to an ice water bath and let chill for 5 minutes.
Peel and slice in half. Discard the two worst-looking halves. Transfer all yolks to a small mixing bowl.
To prepare the eggs on the stovetop:
Place eggs in a medium saucepan. Add water to cover the eggs completely.
Bring water to a boil. Once boiling, turn off the heat and cover eggs. Let stand 10 minutes.
Transfer eggs to an ice water bath and let chill for 5 minutes.
Peel and slice in half, discard the two worst-looking halves. Transfer all yolks to a small mixing bowl.
To make the filling:
Mash yolks until no lumps remain.
Add mayonnaise, cider vinegar, mustard, Worcestershire sauce, salt and pepper. Mix with a rubber spatula until smooth.
To devil the eggs:
Place mixture in a pastry bag fitted with a wide tip (open star or circular is great), or alternately, place in a plastic zip bag, and cut a teensy bit of a corner off to pipe through.
Pipe mixture into egg whites, mounding about 1/2″ above the white. Sprinkle with paprika or chopped chives if desired.
Serve these at room temperature and watch them disappear!