Deviled Eggs Recipe with a Zesty Twist to Wow Your Guests
This Deviled Eggs Recipe balances creamy and tangy flavors with a zesty twist, making it a crowd-pleaser for any occasion.
Equipment
- Pot
- ice bath
- bowl
- spoon or piping bag
Ingredients
For the Egg Filling
- 6 large Eggs Best results with large eggs
- 1/3 cup Mayonnaise Can use Greek yogurt for a lighter option
- 1 tbsp Dijon Mustard Yellow mustard can be used for milder flavor
- 1 tbsp Apple Cider Vinegar Substitute with lemon juice if desired
- to taste Salt Adjust based on dietary preferences
- to taste Black Pepper Cayenne can be used for spicier version
For Garnish
- 1 tsp Paprika Smoked paprika for extra flavor
- 2 tbsp Fresh Chives Can substitute with parsley or dill
- optional Capers Omit if preferred
For a Zesty Twist
- few drops Hot Sauce Choose your favorite brand
- 1 tbsp Pickle Relish Can be sweet or dill
Instructions
How to Make Deviled Eggs
- Boil the Eggs: Place large eggs in a pot, cover with cold water. Bring to a boil over medium heat, cover, and remove from heat. Let sit for 12-14 minutes.
- Cool and Peel: Transfer eggs to an ice bath immediately after cooking. Let cool for about 5 minutes.
- Prepare the Filling: Slice eggs in half, scoop out yolks into a bowl. Mash yolks, then mix with mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until combined.
- Add Zesty Twist: Stir in hot sauce or pickle relish into the filling. Adjust seasoning if needed.
- Fill the Egg Whites: Fill each egg white half with yolk mixture. Aim for a generous mounded presentation.
- Garnish & Serve: Sprinkle paprika and add chives on top. Arrange on a platter.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.