Eggcellent Classic Deviled Eggs Recipe

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 Prise salt
• 1 Prise freshly ground black pepper
• 0.25 teaspoon smoked paprika
• 1 tablespoon finely chopped fresh chives

Instructions

1. Boil the Eggs: Place the eggs in a single layer in a saucepan. Cover them with cold water, ensuring there is about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.
2. Cool the Eggs: After 12 minutes, transfer the eggs to an ice water bath to stop the cooking process. Let them sit for at least 5 minutes.
3. Peel the Eggs: Carefully peel the eggs under running water to make it easier. Pat them dry with a paper towel.
4. Cut and Scoop: Slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl while placing the egg whites on a serving platter.
5. Prepare the Filling: Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and smoked paprika. Mix until smooth and creamy. Adjust seasoning to taste.
6. Fill the Egg Whites: Use a spoon or a piping bag to fill the hollowed egg whites with the yolk mixture.
7. Garnish: Sprinkle the tops with additional smoked paprika and garnish with finely chopped chives.
8. Serve: Chill in the fridge for at least 15 minutes before serving for a refreshing taste.