Deviled Eggs Recipe

Boil the Eggs

Place the eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let sit for 12 minutes.

Cool and Peel

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap the eggs on a hard surface and peel off the shells. Rinse the peeled eggs under cold water to remove any shell fragments.

Prepare the Filling

Slice the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and mash with a fork.

Mix Ingredients

To the mashed yolks, add mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth and creamy.

Fill Egg Whites

Using a spoon or piping bag, fill the egg white halves with the yolk mixture.

Garnish with Scallions

Chop the scallions and sprinkle them over the filled deviled eggs for garnish.

Combine Ingredients

In a medium bowl, mix diced pickles, diced red bell pepper, chopped fresh dill, olive oil, salt, and black pepper until well combined.

Chill Relish

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.