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Deviled Eggs

Pickle relish, minced capers, olives, or gherkins are wonderful to mix into deviled eggs.

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

Cover the eggs with water and cook over medium heat until the water boils. Reduce the heat to simmer. Cook for 6 minutes.

Chill the eggs for 20 minutes.

Shell the eggs and cut lengthwise.

Mash the yolks, sugar, mustard, vinegar, mayonnaise, and salt until well blended. Spoon the mixture into the egg white halves, or use a piping bag. Garnish with paprika and serve immediately.

Makes 4-6 servings.

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