These classic Deviled Eggs are so easy to make and will please any crowd! Make them for Easter dinner, potlucks, backyard BBQs, or any other occasion! They make a healthy snack or appetizer and are made with just a few simple ingredients.
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Ingredients
12 eggs
½cupmayonnaise
2teaspoons Dijon mustard
1 teaspoonwhite vinegar
1shallotminced
1teaspoonfresh dillchopped
¼teaspoonkosher salt
¼teaspoonpepper
3tablespoonscapers
paprika for dusting
Instructions
Place 6 eggs into a medium saucepan and fill with cold water about an inch above the eggs. Over high heat, bring the water to a boil. Once the water begins to rapidly boil, remove from heat and cover the pot. Allow to sit for 12 minutes, undisturbed.
At about 10 minutes, fill a large bowl with cold water and add ice to it. With tongs, remove the eggs from the hot water, and submerge in the ice bath. Let sit until completely cooled and then peel. Repeat with remaining eggs. *SEE NOTE
On a cutting board, cut each hard-boiled egg in half. Gently remove the yolk and put into a medium bowl and mash with a fork.
Add the mayonnaise, mustard, vinegar, shallot, dill, salt and pepper and mix well.
Place about half of the filling into a pastry bag fitted with a piping tip. Squeeze the filling into each egg half.
Place 3-4 capers onto each egg half and sprinkle with paprika.
Serve immediately or refrigerate until ready to serve.
Notes
If you have a pot large enough to fit all 12 eggs for boiling, use that. However, we don't want the eggs to be crowded because they may crack and leak.