Deviled Eggs

Deviled Eggs

Prep Time: 10 Min
Cook Time: Approx. 13 Min

Yields: 12 Deviled Eggs

What You Need

• 6 Large, Free-Range Eggs
• 3 Tbsp. Mayonnaise 
• 1 Tsp. Dijon Mustard
• Apple Cider Vinegar
• Himalayan Salt
• Cracked Pepper
• Red Pepper Flakes
• Paprika
• 1 Green Onion, sliced diagonally

Directions

• 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.

HAPPY VEG