Ingredient

• 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

Direction

1. 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.
2. Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until cooled completely.
3. 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.
4. 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.
5. 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.
6. Divide the filling among the egg whites and garnish with paprika, chives, and/or fresh dill.