This deviled eggs recipe is quick and easy, with variations for different flavors and presentation – and has a bit of a kick! An appetizer that will disappear first at parties, this recipe is naturally gluten free, with paleo and Instant Pot options.
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1
Bring a pot of water to a boil – you want enough water to cover the eggs by 1". Once the water has come to a boil, reduce the heat to low and use a slotted spoon to gently add the eggs to the pot.Once all the eggs have been added, bring back to a boil and set a timer for 12 minutes.
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2
When the eggs are done, remove from heat and carefully use a slotted spoon to transfer the eggs to an ice water bath.
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3
Let them chill out for 5-10 minutes. Once cooled, carefully peel the shells off of each egg and place the peeled eggs on a plate or platter. Pat them down gently with a paper towel to remove excess moisture and make them easier to work with.
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4
Slice each egg down the middle lengthwise. Remove the yolks of each egg and place them in a medium bowl.
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5
Add mayonnaise, mustard, vinegar, pepper, salt, paprika and chili powder and use a fork or whisk to completely combine. It might not be 100% smooth, but that’s okay.
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6
Fill a piping bag prepared with a star pastry tip with your yolk mixture, and fill each egg half.
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7
Top with smoked paprika, freshly chopped dill, chopped chives, all of the above or none of the above! Serve and enjoy.