Original Post: https://www.sweetandsavorybyshinee.com/classic-deviled-eggs/
Classic Deviled Eggs
Servings: 12 deviled eggs
Calories: 56kcal
Classic deviled eggs with perfectly creamy and well-rounded filling. Get the tested recipe as well as all the tips on how to make them ahead!
Print Recipe
Ingredients
- 6 large eggs Note 1
- 3 tablespoons mayo Note 2
- 1 ½ teaspoons apple cider vinegar Note 3
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- Fresh dill for garnish optional
Instructions
To cook hard-boiled eggs:
- Place a trivet in inner pot of Instant Pot. Add 1-2 cups of water and place eggs on the rack. (For 6qt Instant Pot - 1 cup, for 8qt - 2 cups of water.)
- Set the Instant Pot to Manual/Pressure Cook for 8 minutes on High.
- Once the time is up, allow the pressure to release naturally for 5 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid. (Alternatively, you can steam hard-boil eggs on stovetop.)
- Meanwhile, prepare a bowl of water with ice. Then immediately transfer the eggs into the ice water to cool, about 10 minutes.
- Once the eggs are cooled, gently tap the egg on a counter to crack the shell all over and gently peel.
- Cut the peeled eggs in half and separate the yolks.
To make egg yolk filling:
- Place the yolks in a medium bowl and mash them well with a fork.
- Add mayo, apple cider vinegar, Dijon mustard, Worcestershire sauce and salt. Mix with a rubber spatula until smooth.
- Transfer the filling into a pastry bag, fitted with a star tip, or just a Ziploc bag.
To assemble:
- Arrange the egg whites on a serving platter and pipe the filling into egg whites. It's best to fill the deviled eggs right before serving for maximum freshness.
- Garnish with fresh dill or paprika, if desired.
Notes
Note 1a: I don’t find it necessary to purchase eggs weeks in advance, or place them sideways to center egg yolks. In fact, I often use farm fresh eggs with my steaming method and they peel easily. Cooking the eggs in Instant Pot is also quick and easy, and it’s amazing how eggs peel super easy when pressure-cooked.
Note 1b: I suggest cooking an extra egg or two just in case one doesn’t peel well.
Note 2: If desired, substitute Miracle Whip for mayo. But I personally love it with mayo.
Note 3: Any kind of vinegar can be used in place of apple cider vinegar.
Make-Ahead Tips:
- 1 week in advance: Cook the hard-boiled eggs. Refrigerate unpeeled eggs until ready to use.
- 1 day in advance: Prepare the filling. Store the filling and egg whites separately in airtight containers in the fridge.
- The day of serving: Fill the egg whites preferably right before serving (or a few hours in advance) for maximum freshness. Storing Tip:
- Place the egg whites in an airtight container, lined with a damp paper towel, and refrigerate.
- Transfer the egg yolk mixture into a ziplock bag, or a pastry bag, making sure to twist both ends to keep the bag airtight.
- If you are transporting the eggs, this versatile (and inexpensive!) egg carrier is super convenient!
- 1 week in advance: Cook the hard-boiled eggs. Refrigerate unpeeled eggs until ready to use.
- 1 day in advance: Prepare the filling. Store the filling and egg whites separately in airtight containers in the fridge.
- The day of serving: Fill the egg whites preferably right before serving (or a few hours in advance) for maximum freshness. Storing Tip:
- Place the egg whites in an airtight container, lined with a damp paper towel, and refrigerate.
- Transfer the egg yolk mixture into a ziplock bag, or a pastry bag, making sure to twist both ends to keep the bag airtight.
- If you are transporting the eggs, this versatile (and inexpensive!) egg carrier is super convenient!
Nutrition
Calories: 56kcal
Carbohydrates: 1g
Protein: 3g
Fat: 5g
Sugar: 1g
Sodium: 108mg