Classic Deviled Eggs

Classic Deviled Eggs

  • Servings: 6 to 12
  • Difficulty: easy
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  • 12 eggs
  • 1/2 t. Worcestershire sauce
  • 2 1/2 T. apple cider vinegar
  • 1 1/2 t. coarsely ground mustard
  • 1/4 cup mayonnaise
  • salt, to taste
  • pepper, to taste
  • paprika


  1. Hard boil the eggs. Place the eggs gently into large pot. Cover with 1 inch of water. Bring to a boil and then remove from heat for 15 minutes. Run under cold water and set aside to cool completely.
  2. Peel each egg. Slice lengthwise. Remove yolks into a medium-size bowl. Place whites on a serving dish and set aside.
  3. Mash egg yolks with a fork. Combine remaining ingredients with egg yolks, except paprika.
  4. Spoon egg yolk mixture into egg whites (it’s easier than piping, but feel free to use a ziplock bag and cut the corner to pipe them). Sprinkle with paprika.

Deviled eggs make a great breakfast, snack or appetizer. They are also a great portable protein source for a picnic or trip to the beach.


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