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
Paprika, chives, and/or fresh dill, for garnish
Instructions
Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit, covered, for 10 to 12 minutes, depending on your desired doneness (see photo in this hard boiled eggs recipe).
Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until cooled completely.
Gently rap the eggs on the counter to crack the shells, then peel. I like to do this under cool running water to help the shells slip off. Pat dry if necessary.
Slice the peeled eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks and transfer them to a medium bowl. Set the egg whites aside.
To the bowl with the egg yolks, add the mayonnaise, mustard, apple cider vinegar, and a dash of hot sauce, if using. Mash with a fork until creamy, then season to taste with salt, pepper, and more hot sauce, as desired. For a smoother deviled egg filling, pulse the mixture in a food processor.
Divide the filling among the egg whites and garnish with paprika, chives, and/or fresh dill.