Instructions

• First, place your 6 large eggs in a saucepan and cover ‘em with cold water. You want enough liquid so the eggs sit just under the surface. Bring water to a boil over medium-high heat.
• Once it’s boiling, cover the pot and remove it from heat right away. Let eggs sit in that hot water for 12 to 14 minutes without lifting the lid. This gentle soak works better than straight boiling for hard boiling.
• After the water’s cooled a bit, transfer the eggs to an ice bath and chill for 5 minutes. This quick cool down stops cooking and makes peeling easier. You spot that cold water as the trick for less sticky shells.
• Peel each egg and slice ‘em in half lengthwise, careful not to mess up the whites. Take out the yolks and toss ‘em in a mixing bowl.
• Add your mayo, Dijon mustard, apple cider vinegar, salt and pepper to the yolks. Use a fork or whisk to mash and mix everything until smooth and creamy. This filling’s the heart of those deviled eggs y’all love.
• Fill the empty egg whites back up with the yolk mix. You can spoon it in or pipe it fancy with a bag if you feel like it. Sprinkle paprika on top and you’re ready to impress.