Here's an easy tutorial for how to make Basic Deviled Eggs. This recipe is the best simple method to make this classic, delicious appetizer. These are a great way to use up extra Easter eggs and are perfect to bring to a picnic or get-together!
Paprika for sprinkling over the topor if you want to kick it up a notch, use creole seasoning
Instructions
Hard boil this eggs and allow them to cool. I usually do this by placing the eggs into a pot and filling it to cover them with cold water, then placing the pot over medium-high heat. Once it's boiling, I'll reduce the heat to medium-low, cover it and simmer them for 13 minutes before draining and plunging the eggs into an ice bath to stop the cooking (or more often being lazy and running them under cold water).
Carefully peel the eggs. I do this under cool water to help get a cleaner peel.
Dry off the eggs and then cut them in half. Reserve all of the yokes in a separate bowl. I carefully wash off my egg whites and put them on a paper towel to drain.
Place the mayonnaise, apple cider vinegar, yellow mustard, sugar and salt and pepper into the bowl with the yolks and mix well with a fork, crushing up the yolks until fully combined. You can change the measurements of ingredients to your taste.
Carefully spoon or pipe a teaspoon of the yolk mixture into the eggs and then sprinkle with Paprika. Enjoy!
Notes
This is one of those recipes where you taste the filling as you go along and add more of the ingredients to your taste. Use them sparingly because you can always add more.
If you make a mess of some of the hard boiled eggs while peeling them, it's ok. I tend to lose 1-2 of the white parts of the hard boiled eggs and end up still using the yolks and giving the broken ones to my dog, who is waiting by my side at all times when I cook! It actually works out because then I have a little extra yolk filling so I can be extra generous when filling the eggs.