Best Deviled Eggs (Print Version)

# Ingredients:

01 - 6 large eggs
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon apple cider vinegar
05 - Salt to taste
06 - Pepper to taste
07 - Paprika for garnish

# Instructions:

01 - Bring a pot of water to a boil. Reduce the heat to low or turn it off to eliminate bubbles, and carefully place the eggs into the water using a skimmer. Increase the heat back to high and boil for 14 minutes.
02 - While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, transfer the eggs to the ice water bath to cool completely.
03 - Once the eggs are fully cooled, peel them and slice them in half lengthwise. Remove the yolks using a spoon and place the egg whites on a plate.
04 - Mash the yolks with a fork in a small bowl. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth.
05 - Use a spoon to fill the hollow of each egg white with the yolk mixture. Sprinkle paprika on top for garnish.

# Notes:

01 - For an easier way to remove yolks, watch my video above. Using a piping bag can make the filling appearance more decorative.
02 - Dijon mustard is recommended for better flavor and is also Whole30 compliant.
03 - Take care to add only 1 teaspoon of vinegar, not 1 tablespoon. Pickle juice can be used as a substitute for vinegar if preferred.
04 - Deviled eggs can be stored for up to 2 days in a sealed container.

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