Deviled Eggs (Edit recipe)

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It doesn't get easier than deviled eggs you guys! Cooked yolks mashed up with mayo, Dijon, apple cider vin, and seasonings, piped back in to egg whites and topped off with a dusting of paprika and green onions. So quick & easy, and so snackable.

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Original recipe

PREP TIME

10 minutes

COOK TIME

13 minutes

INGREDIENTS

8

Serves: 4 - 6

Ingredients

6 whole Egg, Large, Free-Range & Organic, local is best
3 Tbsp Mayonnaise
1 tsp Dijon Mustard
1 whole Apple Cider Vinegar, See Recipe
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Paprika, Dust For Garnish
1 whole Green Onion (Scallion), Sliced diagonally for Garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add your egg to a medium sized pot and fill with enough cold water to cover them entirely by about an inch. Set the pot on the burner and set it just above medium high. Once the pot comes to a boil, set a time for 5 minutes. After the timer goes off, remove the pot from the burner and cover the eggs for 5 minutes. Set up an ice bath, strain the eggs, and place them in the ice bath for a few minutes to cool.
Crack your eggs off the side of your ice bath bowl. I find it easier to peel the eggs under the water which allows water to slip under the shell and loosen it but crack and peel them any way you want, leaving the white as in tact as you can.
Cut the eggs in half lengthwise and scoop the yolks out in to a small bowl. Add the mayo, Dijon, a splash of cider vinegar, and season to taste with salt, pepper, and pepper flakes. Mash everything together until creamy with no big chunks of yolk. If you have a piping bag, use an Open Star tip and transfer the mixture to your bag. Pipe the filling in to your egg white bowls until you've used it all up. Alternately, you can carefully spoon the mixture in to the eggs.
Sprinkle them with paprika and top them with one or two slices of your green onions. Serve & ENJOY!
Any additional Deviled Eggs can be kept in an airtight container in the fridge for 3 days.

Notes

Servings vary. I could eat 6 of them in one go myself lol but if you're serving them at a get together, assume everyone will have at least 2.
This recipe is super easy to double if needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	88
Fat:	9 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	8 g
Sodium:	196 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.