The Perfect Deviled Eggs


  • 12 large hard-boiled eggs, peeled
  • ⅓ cup mayonnaise
  • 1 tablespoon pickle relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground paprika
  • Directions

  • Step 1

    Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.


  • Step 2

    Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth.Transfer to a large zip-top bag.

  • Step 3

    Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

  • Cook's Note:

    To make ahead, complete steps 1 and 2 and reserve egg bottoms and filling bag in the fridge. Complete step 3 just before serving.

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