Tangy Deviled Eggs

About this recipe

Enjoy a modern take on classic deviled eggs, featuring a creamy filling with a delightful tangy kick. Perfect for parties and gatherings, these deviled eggs incorporate contemporary flavors while remaining a timeless favorite.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle relish
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika, for garnish

Directions

1. 1

   Boil the eggs for 10 minutes, then transfer them to an ice bath.

2. 2

   Peel the cooled eggs and slice them in half lengthwise.

3. 3

   Remove the yolks and place them in a bowl.

4. 4

   Mash the yolks with a fork until smooth.

5. 5

   Add mayonnaise, mustard, relish, vinegar, salt, and black pepper to the yolks and mix until creamy.

6. 6

   Spoon or pipe the yolk mixture back into the egg white halves.

7. 7

   Sprinkle with paprika for garnish.

8. 8

   Refrigerate for at least 1 hour before serving.