Classic Deviled Eggs

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper, to taste
• Badia® Paprika, for garnish

Method

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.Drain and transfer the eggs to a bowl of ice water to cool. Peel the eggs once cooled.
2. Slice the eggs in half lengthwise. Carefully scoop out the yolks and place them in a small bowl. Arrange the egg whites on a serving platter.
3. Mash the yolks with a fork until crumbly. Mix in the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth and creamy.
4. Spoon or pipe the yolk mixture into the hollow centers of the egg whites.
5. Lightly sprinkle Badia® Paprika on top for a classic finish. Add a touch of personality with a dash of chili pepper hot sauce!
6. Serve immediately or refrigerate until ready to serve.