Deviled Eggs

– 6 large eggs – 3 tablespoons mayonnaise – 1 teaspoon Dijon mustard – 1 teaspoon apple cider vinegar or dill pickle brine – Hot sauce, such as Tabasco, optional – Sea salt and freshly ground black pepper – Paprika, chives, and/or fresh dill, for garnish

Ingredients

Put eggs in a pot and cover them with cold water by about an inch. Bring it to a boil, then cover the pot and turn off the heat.

. Boil eggs in water for 10 to 12 minutes. Cool eggs in ice water for 14 minutes.

Crack and peel eggs, then slice them in half. Scoop out yolks into a bowl.

Mix yolks with mayonnaise, mustard, apple cider vinegar, and hot sauce (if using). Add salt and pepper to taste.

 Fill egg whites with yolk mixture. Sprinkle with paprika, chives, or fresh dill.

Boil eggs in water for 10 to 12 minutes.  Cool eggs in ice water for 14 minutes. . Crack and peel eggs, then slice them in half.