Classic Deviled Eggs Tasty and Simple Recipe Guide

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• to taste Salt and pepper
• 1 tablespoon finely chopped chives
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon garlic powder
• a few drops hot sauce (optional)

Instructions

1. Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. As soon as the water reaches a rolling boil, cover the pot, remove it from heat, and let it sit for 10-12 minutes.
2. Cool the Eggs: After the time is up, transfer the eggs to a bowl of ice water and let them cool for about 5-10 minutes. This helps prevent the yolks from turning green.
3. Peel the Eggs: Gently tap the eggs on a hard surface and peel them under running water for easier peeling.
4. Prepare the Filling: Slice the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter.
5. Mix Ingredients: Mash the yolks with a fork until crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, pepper, and hot sauce (if using). Mix until smooth and creamy.
6. Fill the Egg Whites: Using a spoon or a piping bag, fill the hollowed egg whites with the yolk mixture generously.
7. Garnish: Sprinkle with chopped chives and an extra dash of paprika for color and flavor.
8. Chill Before Serving: For the best flavor, refrigerate the deviled eggs for at least 30 minutes before serving.