Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Black olives (for decoration)
- Paprika (for garnish)
- Optional: food coloring (green or orange)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Transfer the eggs to an ice bath to cool.
- Peel the Eggs: Once cooled, peel the eggs under running water to help remove the shells more easily.
- Prepare the Filling: Slice the eggs in half lengthwise and scoop out the yolks into a mixing bowl. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth. For a fun Halloween twist, add a few drops of food coloring to the mixture.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites.
- Decorate: To create a spooky look, cut black olives into slices and place them on top of the filling to resemble spiders or eyes. Sprinkle paprika on top for an extra touch.
- Chill: Refrigerate the deviled eggs for about 30 minutes before serving to allow the flavors to meld.
- Prep Time: 20 minutes
Nutrition
- Calories: 70 kcal
- Fat: 5g
- Carbohydrates: 1g
- Protein: 5g