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Deviled Eggs

Deviled Eggs
  • 12
  • 20 minutes
  • 14 minutes

Ingredients

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

Directions

  1. Boil the eggs. Bring a pot of water to a boil. Reduce the heat to low (or off) so the water is no longer boiling. Use a skimmer to gently place the eggs in the water. Increase heat back to high and set a timer for 14 minutes.
  2. Make an ice water bath while the eggs are boiling.
  3. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
  4. Once completely cooled, peel the eggs and slice in half lengthwise. Remove the yolks to a mixing bowl and place the egg whites on a plate.
  5. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Stir until smooth. For extra smooth filling, a hand mixer may be used.
  6. Spoon the filling back into the egg whites and sprinkle with paprika before serving.

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