Classic Deviled Eggs
This Classic Deviled Eggs recipe transforms ordinary eggs into a crowd-pleasing delights and comes together quickly with hard boiled eggs, creamy avocado oil mayo, zesty Dijon mustard, and a touch of apple cider vinegar. It makes the perfect appetizer for Easter, Mother's Day, holiday parties, summer barbecues and potlucks.
Ingredients
- 12 large hard boiled eggs , peeled and sliced in half
- 1/2 cup avocado oil mayonnaise or vegan mayonnaise , use Whole30 compliant as needed (we like Primal Kitchen)
- 2 teaspoons Dijon mustard , (use Whole 30, Keto, Paleo as needed)
- 1 1/2 teaspoons apple cider vinegar OR pickle juice
- 1/3 teaspoon fine sea salt , to taste
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon paprika , plus more for garnish
- chopped chives and parsley , for garnish
Instructions
How to Boil Eggs on the Stovetop - or follow my recipe for Instant Pot Eggs or Air Fryer Eggs
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Place the eggs in a single layer in a large pot or saucepan. Fill with cold water, making sure to cover the eggs with water by at least 1-2 inches. Heat on high heat and bring to a rolling boil. Once boiling, turn off the heat, cover with lid and remove pot from heat.Set
Set your timer, and allow the pot to sit, undisturbed for 12-14 minutes.G
Once the eggs are almost done, fill a large bowl with ice water. Use tongs to carefully transfer the eggs into the ice bath for 6-8 minutes. Then grab each egg and run under cold water and peel.
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Slice the hard-boiled eggs in half lengthwise.
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Scoop out the egg yolks with a spoon and place into a large bowl. Place the egg whites on a large serving platter.
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Use a fork to mash the yolks then add the mayonnaise, mustard, vinegar, salt and pepper and paprika. Stir everything together until smooth.
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Use a spoon or a piping bag to pipe yolk mixture into egg white halves.
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Top with a sprinkle of paprika and garnish with chives and parsley.
Recipe Video
Recipe Notes
How to store
Deviled eggs should be stored in an airtight container in the fridge. They'll last for up to 24 hours.
You can also make the fillings up to 1 day ahead and store in the fridge. Just remember to store each filling in separate 
Do not freeze these, as the texture of the egg whites will become rubbery and watery.
Room Temperature
Once you add the filling, deviled eggs can be prepared up to two hours in advance if sitting at room temperature.
Make ahead:
You can prepare these eggs 24 hours ahead of time. Refer to the storage instructions below. You can also store the filling in a separate airtight container with plastic wrap covering the filling under the lid, if desired. If your deviled eggs are kept out at room temperature, they'll stay fresh for about two hours.