Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt
- Pinch of black pepper
- Paprika for garnish
- 1 tablespoon chopped fresh chives
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by 1 inch.
- Bring to a boil over high heat, then cover, remove from heat and let stand for 12 minutes.
- Drain and transfer to a bowl of ice water for 10 minutes to stop the cooking and ease peeling.
- Peel and slice each egg in half lengthwise. Scoop the yolks into a bowl, keeping the whites intact.
- Mash the yolks with a fork until smooth. Stir in the mayonnaise, mustard, vinegar, salt and pepper.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Cover and refrigerate for at least 1 hour, so the filling firms up.
- Just before serving, dust with paprika and scatter the chives over the top.
Good to Know
The filling holds well covered in the fridge for up to 2 days; fill the whites the morning of so they do not weep.