Deviled Eggs

Creamy deviled eggs with yellow mustard and a splash of apple cider vinegar for a little tang. An easy appetizer or afternoon snack.

Prep Time: 15 minutes

Cook Time: 9 minutes after the water reaches a boil.

Ingredients:

  • 9 hard-boiled eggs, peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Paprika, for garnish
  • Dried parsley, for garnish
  • Optional: ¼ teaspoon Lawry’s seasoned salt

Instructions: 

  1. Place 9 eggs in a pot and cover with water. Bring to a boil, then boil for 9 minutes.
  2. Remove from the heat and let the eggs sit in the hot water for 5 minutes. Transfer to an ice bath for 5 minutes.
  3. Peel the eggs and slice them in half lengthwise. Place the yolks in a mixing bowl and arrange the whites on a serving plate.
  4. Mash the yolks. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Mix until smooth. Add ¼ teaspoon Lawry’s seasoned salt if desired.
  5. Spoon or pipe the filling into the egg whites.
  6. Garnish with paprika and dried parsley. Cover and refrigerate until ready to serve.

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Tips & Substitutions: 

For smoother filling, mash the yolks thoroughly before mixing in the remaining ingredients. I usually leave out the seasoned salt; taste the filling and adjust the seasoning to your preference.

Allow another 10 minutes for resting and cooling, plus time to bring the water to a boil. Total time is approximately 40–45 minutes.

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