Creamy, rich, and easy. These classic deviled eggs are quick to make and sure to be a crowd-pleasing appetizer. They can be made over the stovetop or in your pressure cooker. Garnish with paprika and dried parsley if desired.
Deviled eggs are a classic at any party. If you need something quick, this is a great go-to recipe. There are instructions below for two different ways to make your delightful appetizer.
These tangy deviled eggs have simple ingredients, and they only take 30 minutes. Win-win! Add a side salad or pair these with other appetizers for a fun party.
Classic Deviled Eggs
Creamy, rich, and easy. These classic deviled eggs are quick to make and sure to be a crowd-pleasing appetizer. They can be made over the stovetop or in your pressure cooker. Garnish with paprika and dried parsley if desired.
Ingredients
- 6 large eggs, hard boiled
- 3 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
- Kosher salt and ground pepper, to taste
- paprika, for garnish
- dried parsley, for garnish
Instructions
Stove Top Instructions:
- In a stockpot, bring water to a boil. Reduce heat. Place eggs in water. Turn on heat to high and boil again for about 12-14 minutes.
- While eggs are boiling, prepare an ice bath or cold water in a bowl. Set aside. After eggs have boiled for up to 14 minutes. Place them in ice bath.
- After eggs have cooled, peel them and slice in half lengthwise. Remove yolk with a spoon into a separate small bowl. Place hard boiled egg whites on a plate.
- Smash yolks with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, Kosher salt and ground pepper. Combine well until its creamy.
- Using spoon, add portions of mixture back into egg white holes. Garnish with paprika and dried parsley.
- Serve immediately
Instant Pot Instructions:
- Pour 1 cup cold water and a steamer basked in pressure cooker. Place 6 eggs on steamer basket. Put lid on pressure cooker. Select Manual or Pressure Cook on Low Pressure for 12 minutes. Set spout to Sealing, not Venting.
- While eggs are cooking, prepare an ice bath or cold water in a bowl. Set aside.
- After time is up, do a Quick-Release, according to manufacturer's instructions. Open lid. Transfer eggs to ice bath or cold water in bowl. Allow to cool completely, about 5 minutes.
- After eggs have cooled, peel them and slice in half lengthwise. Remove yolk with a spoon into a separate small bowl. Place hard boiled egg whites on a plate.
- Smash yolks with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, Kosher salt and ground pepper. Combine well until its creamy.
- Using spoon, add portions of mixture back into egg white holes. Garnish with paprika and dried parsley.
- Serve immediately.
Notes
Suggested Sides:
- Savory or sweet appetizers
- Green salads
