Classic Deviled Eggs Recipe

How to Hard Boil Eggs

1. Place eggs in a single layer in a saucepan and cover with cold water. Transfer to stovetop over high heat until water begins to boil. Boil for one minute, cover with a lid, and remove from heat.
2. Allow to sit for 17 minutes. Prepare an ice water bath while the eggs are resting and set aside.
3. Drain the water from sauce pan and transfer the eggs to an ice bath. Allow eggs to cool completely in the ice bath. Once cooled, peel the eggs and slice them in half lengthwise. Tip: if you have trouble peeling the eggs you can peel while running them under cold water. 

How to make Deviled Eggs 

1. Prepare the Filling: Carefully remove the egg yolks with a small spoon and place them in a medium-sized bowl. Mash the yolks with a fork until they are smooth. Alternatively, you can do this in a small food processor. Add Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, sugar (if using),  salt, and pepper to the yolks. Mix until well combined and creamy.
2. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. You can use a pipping bag or a spoon for a neater presentation.
3. Garnish: Sprinkle each of the egg halves with a little bit of paprika for color and a hint of smokiness. Garnish with fresh parsley for a burst of freshness.
4. Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld. Arrange them on a serving platter and enjoy!