Savory Deviled Eggs with Apple Cider Vinegar

Here’s my go-to recipe for deviled eggs with a twist – they’re made with apple cider vinegar instead of regular white vinegar. The vinegar adds a subtle tang that makes these deviled eggs just a bit more special than the usual recipe.

These eggs are always the first thing to disappear at our family potlucks, and I’ve lost count of how many times people have asked me for the recipe. I usually make a double batch now because they never seem to last long enough!

What Kind of Eggs Should I Use?

For deviled eggs, older eggs actually work better than super fresh ones since they’re easier to peel after boiling. Large or extra-large eggs are your best bet for this recipe, as they give you more filling space and create a better-looking final presentation. If you’re buying eggs specifically for deviled eggs, check the date on the carton and pick ones that are about 1-2 weeks old. When it comes to white versus brown eggs, either type works perfectly fine – the only difference is the color of the shell, which comes from the breed of chicken. Just make sure to bring your eggs to room temperature before boiling them, as this helps prevent the shells from cracking during cooking.

Options for Substitutions

This classic deviled eggs recipe is pretty forgiving when it comes to swaps. Here are some helpful substitutions:

• Mayonnaise: If you’re not a mayo fan or just ran out, you can use Greek yogurt or mashed avocado instead. Greek yogurt will give a tangier taste, while avocado makes them a bit more creamy and rich.
• Dijon mustard: Yellow mustard works perfectly fine here, or try whole grain mustard for extra texture. If you’re not into mustard, a bit of curry powder can add nice flavor too.
• Apple cider vinegar: White vinegar, rice vinegar, or even lemon juice can step in for apple cider vinegar. Just use the same amount the recipe calls for.
• Paprika: Out of paprika? Try a light sprinkle of chili powder, cayenne (if you like heat), or even dried parsley for that pop of color on top.
• Eggs: This is the one ingredient you can’t substitute – after all, they’re called deviled eggs for a reason! Just make sure they’re properly hard-boiled for the best results.

Watch Out for These Mistakes While Making

The biggest challenge with deviled eggs is getting perfectly cooked hard-boiled eggs – overcooked eggs develop that unappetizing greenish ring around the yolk and can taste sulfuric, so set a timer for exactly 12 minutes after the water starts boiling, then immediately transfer them to an ice bath.

When mixing the filling, a common mistake is adding all the ingredients at once, which can make it difficult to achieve the right consistency – instead, start with just the yolks and mayonnaise, then gradually add the mustard and vinegar while tasting as you go.

For the smoothest filling, make sure your egg yolks are completely mashed and lump-free before adding other ingredients, and if you’re planning to pipe the filling, let it chill in the refrigerator for 30 minutes first to help it hold its shape better.

One final tip: when peeling your eggs, gently crack them all over and roll them on the counter under your palm – this helps separate the membrane from the white, making the shell much easier to remove in large pieces.

What to Serve With Deviled Eggs?

Deviled eggs are a classic party appetizer that pairs really well with other finger foods and casual dishes. I love serving them alongside a platter of fresh veggies and dip, or as part of a larger spread with cold cuts and cheese. For summer gatherings, they’re perfect next to grilled burgers and hot dogs, potato salad, or a fresh garden salad. If you’re hosting brunch, try them with bacon, fresh fruit, and some warm breakfast pastries – they’ll disappear in no time!

Storage Instructions

Keep Fresh: These tasty deviled eggs will stay good in an airtight container in the fridge for up to 2 days. I like to place them in a single layer to keep the filling looking nice. Pro tip: wait to sprinkle the paprika until right before serving to keep them looking fresh!

Make Ahead: You can prep these a day before your gathering! Just keep the egg whites and filling separate – store the filling in a piping bag or zip-top bag in the fridge, and the egg whites in an airtight container. When you’re ready to serve, simply pipe the filling into the whites and add your garnish.

Transport: Taking these to a party? Use a deviled egg carrier or place them in a container with a tight-fitting lid. If you don’t have a special carrier, line your container with paper towels to keep them from sliding around. They’re best served cold, so try to keep them chilled until serving time.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	30-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-500
• Protein: 36-40 g
• Fat: 33-37 g
• Carbohydrates: 3-5 g

Ingredients

• 6 large hard-boiled eggs
• 3 tablespoons mayonnaise
• 1 teaspoon dijon mustard (or traditional yellow mustard)
• 1 teaspoon apple cider vinegar (or white vinegar)
• Salt and pepper, to taste
• Optional: paprika for garnish

Step 1: Hard Boil the Eggs

Fill a pot with water and bring it to a full rolling boil.

Reduce the heat to low and carefully place your eggs into the water using a skimmer or slotted spoon.

Return the heat to high and set a timer for 10 minutes.

Once the timer goes off, remove the pot from the heat and place it in your sink.

Rinse the eggs under cold water by draining off the hot water and allowing cold water to run over them until they are cool enough to handle.

Step 2: Peel and Cool the Eggs

Gently tap each egg on your countertop to crack the shell.

Carefully peel the eggs and place the peeled eggs into a storage container.

Allow them to cool in the refrigerator for 30 minutes to an hour to set and chill properly.

Step 3: Prepare the Filling

Once the eggs are cooled, slice them in half lengthwise.

Carefully pop out the egg yolks and place them in a small bowl, setting the egg whites on a serving platter or in a storage container for later.

Use a fork to mash the egg yolks until no large chunks remain.

Step 4: Mix the Egg Yolk Filling

Add mayonnaise, Dijon mustard, and apple cider vinegar to the mashed yolks.

Season with salt and pepper to taste.

Mix the ingredients until the yolk mixture is creamy and well combined.

Step 5: Assemble the Deviled Eggs

Spoon small portions of the creamy egg yolk mixture into the hollowed egg whites.

For a more elegant presentation, you can pipe the mixture using a pastry bag.

If desired, top the filled eggs with a sprinkle of paprika, chopped bacon, or chives for added flavor and garnish.