Deviled Eggs


  • 6 large eggs

  • 3 tbsp mayonnaise

  • 1 tsp Dijon mustard

  • 1 tsp apple cider vinegar

  • salt and pepper, to taste

  • paprika, for garnish


  • Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.

  • While the eggs are boiling prepare an ice water bath and set aside.

  • After 14 minutes, remove the eggs from the water and place in the ice water bath.

  • Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

  • Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together.

  • Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

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