A great Deviled Eggs Recipe is a must-have for parties and gatherings. We're keeping it simple with just a few ingredients and lots of fresh herbs for a tasty, creamy filling!
COOK EGGS: Place raw eggs in a large saucepan with at least 2 inches of cold water. Bring to a boil over high heat, add 1 tablespoon salt, and boil for 1 minute. Cover, remove from heat, and let stand for 17 minutes. Transfer eggs to an ice bath and cool for 5 minutes. Gently crack shells and peel under running cold water if needed.
MAKE FILLING: Slice eggs in half lengthwise and remove yolks. Place yolks in a medium-sized bowl. Either press yolks through a sieve or beat until smooth with a hand mixer. Add mayo, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, pepper (adjust to taste), sugar, cayenne pepper, and finely chopped herbs. Taste and adjust seasoning as needed.
ARRANGE: Arrange whites on a large serving platter and gently wipe them clean if needed.
FILL EGGS: Use a piping bag fitted with an open star tip. Place the piping bag in a tall glass, folding the opening around the glass. Fill the bag with egg filling. Alternatively, use a plastic bag with top snipped off, a spoon, or a small cookie dough scoop. Pipe yolk mixture evenly into egg white halves just before serving.
SERVE: Right before serving, sprinkle eggs evenly with paprika and additional finely chopped herbs.
Notes
Note 1: I always boil an extra 2 eggs in case some don't turn out well. Make sure eggs are at least 10 days old; the older they are, the easier they'll peel.