Easy Deviled Eggs
These Easy Deviled Eggs are a cinch to make thanks to my trick for making the best hard boiled eggs! They're also delicious and loaded with the creamiest filling of mayo, apple cider vinegar, dijon, horseradish, Worcestershire, relish, salt, paprika, and chives!
Servings: 12 egg halves
- 6 large eggs hard boiled*
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon horseradish
- 1 teaspoon Worcestershire
- 1/2 tablespoon sweet pickle relish
- 1/4 teaspoon salt
- Paprika or smoked paprika for topping
- Chives for topping
Cut each hard boiled egg in half and separate the yolks from the whites.
Place the whites aside and place the yolks in a large bowl.
To the bowl with the yolks, add mayo, vinegar, dijon, horseradish, Worcestershire, relish, and salt.
Use a hand mixer to mix the ingredients together until creamy. You can also use a fork.
Taste and re-season, if necessary.
Use a spoon to scoop the mixture into the hard egg whites.
Chill in fridge until ready to serve.
Top with paprika and chives.
Serve and enjoy!
Take 5 seconds to . We greatly appreciate it!
*I LOVE this Dash Rapid Egg Cooker for perfectly cooked eggs.
** If you want to make these a couple days in advance, just store the whites and filling separately in the fridge until the day of. Place the filling in an airtight container and wrap the egg whites in a damp paper towel and then place that into another airtight container.
Calories: 69kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 130mg | Potassium: 38mg | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.5mg