Deviled Eggs

Pickle relish, minced capers, olives, or gherkins are wonderful to mix into deviled eggs. Another method to filling the eggs is to place the yolk mixture, fitted with a fancy tip, into a piping bag. Pipe the mixture into the egg, chill, and serve.

Ingredients:
• 6 eggs
• 1 tablespoon sugar
• 1 teaspoons dijon mustard
• 1 teaspoon apple cider vinegar
• 3 tablespoons mayonnaise
• ½ teaspoon salt
• Paprika for sprinkling

Preparation Instructions:

In a pot filled halfway with water and the eggs, cook over medium heat until the water boils. Reduce the heat to simmer. Cook for 6 minutes. Place the eggs in the refrigerator to chill for 20 minutes. Remove the shells and cut lengthwise with a knife. Remove the yolks. Place the yolks, sugar, mustard, vinegar, mayonnaise, and salt in a bowl. Mash until well blended. Carefully spoon the mixture back into the egg white halves. Garnish with a sprinkle of paprika and serve immediately. Makes 4 servings.

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