Ingredients: 6 eggs, ¼ Cup Mayo,1 Teaspoon White Vinegar, 1 Teaspoon Lil Bird Kitchens Pickled Mustard seeds (For spicy add our Kickin’ seeds and for a punch add our Trifecta Seeds), 1/8 Teaspoon salt, pinch of freshly ground pepper, smoked Paprika and finely chopped chives for garnish. Pro Tip: You want that splash of color in those deviled eggs.
Let’s make those Deviled Eggs!
- Place eggs in a single layer in a saucepan and cover with water until there is enough water to fully submerge them by ½ inch. Bring to a boil on high heat, cover pan, turn the heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack eggshells and peel under cool running water. Gently dry with paper towels. Slice eggs in half lengthwise, removing yolks to a medium bowl, reserve the whites to a serving platter. Mash yolks with a fork. Add Mayo, Mustard seeds, Vinegar, Salt, Pepper, mix well. (There are so many hacks, tips and tricks to peel an egg; from adding vinegar to tapping the round part of the egg until the inner membrane releases *(GTS). Please let me know what works for you!!
- Fill egg whites with yolk mixture, sprinkle paprika, top with chopped chives and serve.
*GTS = Google That Shit!