Easy classic Deviled Eggs appetizer

Ingredients

• 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, to taste
• Paprika, chives, and/or fresh dill, for garnish
• Place the eggs in a medium pot and cover with cold water by 1 inch.
• Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 10–12 minutes.
• Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until completely cooled.
• Gently tap the eggs on the counter to crack the shells, then peel under cool running water. Pat dry if necessary.
• Slice each egg in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl. Set the egg whites aside.
• Spoon or pipe the yolk mixture evenly into the egg white halves.
• Garnish with paprika, chopped chives, and/or fresh dill.
• Serve immediately, or refrigerate until ready to serve.
• 6 unit large eggs
• 3 tsp tablespoons mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar or dill pickle brin
• 0.5 tsp Hot sauce