Go Back
- 6 large eggs - 4 tablespoons mayonnaise - 1 teaspoon Dijon mustard - 1 teaspoon apple cider vinegar - Salt and pepper to taste - 1 tablespoon fresh chives, finely chopped - 1 teaspoon paprika - 1 teaspoon sriracha (optional for heat) - Microgreens for garnish (optional) Each ingredient plays a key role in making deviled eggs tasty. The large eggs serve as the base. They provide protein and a creamy texture. Next, mayonnaise adds richness and smoothness. I prefer using a good quality brand for the best taste. The Dijon mustard brings a slight tang and a hint of spice. This flavor pairs well with the eggs. Apple cider vinegar gives a bit of acidity. This balance brightens the dish. Salt and pepper enhance all the flavors, making each bite delicious. For a touch of freshness, I use fresh chives. They add a nice green color and mild onion taste. Paprika is not just for color; it adds a warm, slightly smoky flavor. If you like a kick, sriracha is a great optional addition. It brings heat and a fun twist to the classic recipe. Feel free to get creative with your deviled eggs. You can add ingredients like crumbled bacon for a savory crunch. A bit of pickle relish can add sweetness and tang. For a touch of luxury, try some chopped truffle oil or smoked salmon. Each variation can change the whole vibe of your dish. Check out the Full Recipe for more ideas! Start with six large eggs. Place them in a pot and add cold water. Make sure the water covers the eggs completely. Turn the heat to medium and bring the water to a boil. Once it bubbles, cover the pot and take it off the heat. Let the eggs sit for twelve minutes. This step is crucial for perfect hard-boiled eggs. After twelve minutes, move the eggs to a bowl filled with ice water. This helps stop the cooking and cools them down quickly. Let them sit in the ice water for five to ten minutes. Now, gently tap the eggs and peel them. Slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl. For the filling, mash the yolks with a fork until they are crumbly. This ensures a smooth mix later. Add four tablespoons of mayonnaise, one teaspoon of Dijon mustard, and one teaspoon of apple cider vinegar to the yolks. Season with salt and pepper to taste. If you like heat, add one teaspoon of sriracha. Mix these ingredients together until they are creamy and well combined. This is where the magic happens. You can adjust the flavors to your liking. Now it's time to fill the egg whites. You can use a spoon or a piping bag for this. Pipe the yolk mixture into each egg white half. This adds a nice touch to your presentation. Sprinkle the filled eggs with paprika for color. For extra flair, garnish with finely chopped chives and microgreens if you like. Arrange them on a plate for a beautiful display. Enjoy these classic deviled eggs as a tasty appetizer! For the full recipe, check out the earlier section. To make great deviled eggs, start with hard-boiled eggs. Use fresh eggs for the best taste. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once it boils, cover the pot and take it off the heat. Let it sit for twelve minutes. This step cooks the eggs just right. After twelve minutes, cool the eggs in ice water for five to ten minutes. This helps with peeling. Gently tap the eggs to crack the shells. Roll them lightly to loosen the shell, then peel. For tasty deviled eggs, mix in flavorful ingredients. I love using mayonnaise for creaminess. Add Dijon mustard for a tangy kick. A little apple cider vinegar brightens the taste. Don’t forget salt and pepper! If you like heat, sriracha adds a fun twist. Mix the yolks until smooth for a perfect filling. Taste and adjust the seasonings to your liking. Each ingredient enhances the flavor, making your deviled eggs shine. Garnishing adds fun and flair to deviled eggs. After filling the egg whites, sprinkle paprika on top. It adds color and a hint of spice. Chopped chives give a fresh taste and a pop of green. For a fancy touch, use microgreens. They look beautiful and taste great. You can also add a slice of olive or a small piece of pickled jalapeño for extra flair. These simple garnishes make your deviled eggs stand out at any gathering. {{image_2}} Deviled eggs are fun to change up! Here are some great ideas to explore. Want some heat? Add sriracha to your filling. Start with the classic recipe. Mix in 1 teaspoon of sriracha when you blend the egg yolks. This will give your eggs a zesty kick. If you like it spicier, feel free to add more sriracha. The creamy mayo balances the spice well. You can make deviled eggs vegetarian with simple swaps. Instead of mayo, try Greek yogurt for a lighter taste. You can also add mashed avocado for creaminess. To make it more exciting, mix in fresh herbs like dill or basil. These flavors will bring a new twist to your dish. Deviled eggs have many global versions. In Mexico, people add avocado and lime for a fresh taste. In Germany, they mix in curry powder for a unique flavor. Try adding soy sauce and sesame oil for an Asian twist. Each version brings a new flavor that makes deviled eggs fun and diverse. Want to try these? Check out the Full Recipe for ideas! To keep your deviled eggs fresh, store them in a sealed container. Cover them tightly with plastic wrap or use an airtight container. This helps prevent them from drying out or absorbing other odors in the fridge. If you have leftovers, try to keep the filling separate from the egg whites until you're ready to eat. This keeps the whites firm and tasty. Classic deviled eggs can last for about three to four days in the fridge. After that, they may lose their taste and texture. Always check for any off smells or changes in appearance. If they look or smell funny, it's best to throw them away. Safety first! I do not recommend freezing deviled eggs. Freezing changes the texture of the eggs and the filling, making them less enjoyable. Refrigerating is the best option. Keep them in the fridge until you are ready to serve. This way, they stay fresh and delicious. For the full recipe, check out Classic Deviled Eggs with a Twist. The best method to boil eggs is simple. Start by placing the eggs in a pot. Cover them with cold water. Then, bring the pot to a boil over medium heat. Once it boils, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes. This method gives you hard-boiled eggs without any green rings around the yolks. Afterward, cool them in ice water for easier peeling. Yes, you can make deviled eggs ahead of time. I often prepare them a day in advance. Simply follow the recipe and store the filled eggs in the fridge. Make sure to cover them well with plastic wrap. This keeps them fresh and tasty. Just add any garnishes right before serving for the best look. The secret to a creamy filling lies in the mixing technique. Start with high-quality mayonnaise. Use a fork to mash the yolks until crumbly before adding other ingredients. Then, mix the yolks with the mayonnaise, mustard, and vinegar. Blend until smooth and creamy. If you want an extra touch, try adding a little bit of sriracha. It adds a unique flavor and creaminess to your filling. For more details on this classic dish, check out the Full Recipe. Classic deviled eggs are simple to make and tasty. We covered key ingredients, from basics to fun tweaks. Steps to boil, mix, and serve help you create the perfect dish. Tips ensure your eggs cook well and look great. We also explored delicious variations and how to store leftovers. Deviled eggs can impress at any gathering. With practice, you will master this classic recipe. Enjoy trying new flavors and sharing them with others.

Classic Deviled Eggs

Elevate your appetizer game with these Classic Deviled Eggs with a Twist! This simple recipe combines creamy yolks with zesty flavors like Dijon mustard and a hint of sriracha for those who love a little heat. Perfect for parties or family gatherings, these deviled eggs are not only tasty but also visually stunning when garnished with chives and microgreens. Click through to discover how to make this delightful dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

4 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

Salt and pepper to taste

1 tablespoon fresh chives, finely chopped

1 teaspoon paprika

1 teaspoon sriracha (optional for heat)

Microgreens for garnish (optional)

Instructions
 

Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat.

    Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.

      After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for 5-10 minutes.

        Gently peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

          Mash the yolks with a fork until crumbly and then add mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and sriracha (if using). Mix until smooth and creamy.

            Spoon or pipe the yolk mixture back into the egg white halves.

              Sprinkle the filled eggs with paprika and garnish with finely chopped chives and microgreens if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves