Deviled Eggs
Recipe

A creamy Dijon filling
with paprika and chives.

Next: ingredients →

Ingredients

Makes 6 servings (2 halves each)

● 6 large eggs
● 3 tbsp commercial mayonnaise made with pasteurized eggs
● 1 tsp Dijon mustard
● 1 tsp apple cider vinegar
● ⅛ tsp fine salt, or to taste
● ⅛ tsp black pepper
● ¼ tsp paprika, for garnish
● Optional: 1 tsp finely sliced chives

Equipment

● Medium saucepan with lid
● Bowl for ice water
● Mixing bowl
● Fork
● Small spoon
● Optional piping bag

First: cook the eggs

● Put eggs in one layer in a saucepan. Cover with cold water by about 1 inch.
● Bring to a full boil, cover and remove from heat. Let stand 12 minutes for large eggs.
● Whites and yolks must be firm; allow a little more time if needed.

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