EST Deviled Eggs


  • 6 premium, large eggs
  • 3 tablespoons of creamy mayonnaise
  • 1 teaspoon of tangy Dijon mustard
  • 1 teaspoon of apple cider vinegar
  • Salt and pepper, expertly adjusted to taste
  • Dash of paprika for a stunning garnish


Initiate the process by bringing a pot of water to a rolling boil. As the water bubbles, temper the heat to low, or even off, to achieve a calm, non-boiling state. With a gentle hand, use a skimmer to lay the eggs in the tranquil water. Revive the heat back to its highest setting and set a countdown for 14 vigilant minutes.

As the eggs undergo their transformation, prepare a chilling bath using ice and water, and keep it ready at hand. Upon completion of 14 minutes, lift the eggs delicately from their hot bath and transfer them to the refreshing embrace of the ice water.

When the eggs have regained their cool composure, peel away their shells and bisect them lengthwise. Carefully coax out the yolks with a spoon into a separate bowl, setting the egg whites aside on a pristine plate.

Now begins the artistry. Mash the yolks into a velvety texture with a fork. Introduce the mayonnaise, mustard, vinegar, along with your carefully curated amount of salt and pepper to the bowl. Stir the ensemble until a homogenous, creamy mixture is born.

The final touch involves reintroducing the decadent yolk mixture to their original homes. Spoon it generously into each egg white cavity, and finish with a light dusting of paprika to add that crowning touch of color and flavor.

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