Classic Deviled Eggs Recipe

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Paprika, for garnish

Instructions:

1. Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10 minutes.
2. Drain the hot water and immediately run cold water over the eggs to stop the cooking process. Peel the eggs and cut them in half lengthwise.
3. Remove the yolks from the egg whites and place them in a medium bowl. Mash the yolks with a fork until smooth.
4. Add the mayonnaise, Dijon mustard, and apple cider vinegar to the egg yolks and stir until well combined. Season with salt and pepper to taste.
5. Spoon the yolk mixture back into the egg whites. Garnish with paprika and serve.

Tips:

• For easier peeling, add a teaspoon of baking soda or vinegar to the water before boiling the eggs.
• If the yolk mixture is too thick, add a little bit of mayonnaise or milk to thin it out.
• To make a deviled egg platter, arrange the filled egg whites on a serving plate and garnish with paprika, additional herbs, or spices.
• Deviled eggs can be stored in the refrigerator for up to 2 days.

Variations:

• For a smoky flavor, add a pinch of smoked paprika to the yolk mixture.
• For a spicy kick, add a pinch of cayenne pepper or hot sauce to the yolk mixture.
• For a creamier texture, add a dollop of sour cream or Greek yogurt to the yolk mixture.
• For a fun twist, top your deviled eggs with crumbled bacon, chives, or diced pickles.

Enjoy!

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