Classic(ish) Deviled Eggs

This is yet another one of those 'I've made this forever, but I don't want to forget my favorite way of doing this' recipes. Deviled eggs were a childhood favorite that I don't eat every day solely because I hate peeling hard-boiled eggs - if it weren't for that they'd probably feature at most of my meals! I love the flavor the vinegar, dill, and smoked paprika bring to the end result, but if you're tired of this general variety of deviled eggs, then definitely give my Asian(ish) version a try instead!

Classic(ish) Deviled Eggs

(12 servings*)

Ingredients

6 hard-boiled eggs**

1/4 cup of mayonnaise

1/2 teaspoon of apple cider vinegar***

1/2 teaspoon of Dijon mustard

1/2 teaspoon of bouillon powder

Black pepper (to taste)

Dill (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Salt (to taste)

Smoked paprika (to garnish)

*If half an egg one serving makes...

**Cover the eggs with 2.5cm / 1in of cold water in a pot, bring everything to a strong boil over high heat, and then remove the pot from the heat, cover, and let the eggs sit for 12 minutes. After 12 minutes drain the hot water and set the eggs aside to cool.

***Substitute with plain or rice vinegar if unavailable.

Directions

1) Cut your hard-boiled eggs in half, set the halves aside, and sieve the yolks into a bowl.

2) Stir the mayo, vinegar, mustard, bouillon powder, and seasonings into the sieved yolks until well combined and creamy.

3) Spoon or pipe the yolk mixture into the calderas of the egg halves, garnish with the smoked paprika (if desired), and enjoy!