3Tablespoonsmayonnaiseyour choice, any kind will do
1teaspoonDijon mustard
1 ½teaspoonsapple cider vinegar
2teaspoonsfresh chiveschopped
Salt & pepper to taste
Paprikafor garnish, optional
Bacon bitsfor garnish, optional
Instructions
Hard boiling the eggs
Place the eggs in a sauce pan large enough to hold them in a single layer and cover them with cold water by one inch. Add a couple tablespoons of vinegar to the water.
Heat the pan over medium high heat, uncovered, until it gets to a rolling boil.
As soon as it starts boiling, cover the pan, turn off the heat, and let the pan sit on the hot burner for 11 minutes.
While the eggs are cooking, prepare an ice bath.
When the 11 minutes are up, transfer the eggs to the ice bath and let them sit for 15 minutes. This part is super important, don't skip it! Once the eggs have sat in the ice bath for 15 minutes you can peel immediately, or store in the fridge for a few days.
Assembling the deviled eggs:
Peel the eggs, then cut each egg in half and scoop the yolks out with a spoon into a medium sized bowl.
Lay the empty egg white halves onto a flat serving platter.
Mix the yolks with the mayonnaise, Dijon mustard, apple cider vinegar, half of the chopped chives, and a couple pinches each of salt and pepper. Use a fork to completely mash up the yolks. Taste and season with extra salt and pepper to your liking, if necessary.
Fill the halved egg whites with the filling using a spoon. You can also use a pastry bag and piping tip. Sprinkle the tops of the eggs with some paprika, the rest of the chopped chives, and bacon bits (optional).