Deviled EggsIngredients:6 large eggs1/4 cup mayonnaise1 teaspoon yellow mustard1 teaspoon apple cider vinegar1/8 teaspoon salt1/8 teaspoon black pepper1/4 teaspoon paprika, plus extra for garnish1 tablespoon sweet pickle relish (optional)Instructions:Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let the eggs sit for 12 minutes.Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely before peeling.Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Arrange the egg whites on a serving plate.Mash the yolks with a fork until fine and crumbly. Add the mayonnaise, mustard, apple cider vinegar, salt, black pepper, paprika, and sweet pickle relish if using. Mix until smooth and creamy.Spoon or pipe the yolk mixture evenly into the egg white halves. Lightly sprinkle the tops with additional paprika for garnish.Refrigerate for at least 30 minutes before serving. Serve chilled as a classic Southern appetizer, perfect for picnics, potlucks, or Sunday dinners.
