Easy Perfect Deviled Eggs

A classic appetizer that’s always a crowd-pleaser, these deviled eggs are creamy, tangy, and effortlessly elegant. With just a few simple ingredients and a flawless cooking method using your Swiss Diamond Saucepan, you can whip up a batch of these bite-sized delights in just over half an hour.

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

Servings: 12 deviled eggs

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
salt and pepper, to taste
Paprika, for garnish

Directions

Bring a Swiss Diamond Saucepan full of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
Once the eggs have cooled completely, peel them and slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle with paprika for garnish.