The Summer’s Best Disappearing Deviled Eggs

Nothing says picnic better than a platter full of creamy deviled eggs. Here is my simple recipe for making disappearing deviled eggs. You’ll want to make a few extra or keep some aside because these things will always get eaten fast, often before the main course is served. The key is to start with the best egg possible like a pasture raised egg from Badger’s Millside Farm. The second most important ingredient is real mayonnaise.

Miracle Whip is not a good substitute for mayonnaise. That was the “norm” in my family growing up and it was one of the reasons for my aversion to mayonnaise for a long time. There’s just something about it that I don’t like. Your taste may be different, but I’m laying out my secret recipe.

Ingredients

• 1 Dozen pasture raised eggs from Badger’s
• 1/4 cup real mayonnaise
• 1 tsp yellow mustard
• 1 capful of apple cider vinegar
• Paprika (optional)

Directions

Hard boil the eggs. Cut eggs in half. Remove the yolk from each egg half. Place yolks in a medium bowl. To the bowl of yolks, add mayonnaise, mustard, and apple cider vinegar. Mix and mash with a fork to blend ingredients. Add mayo to adjust the creaminess. You may use kewpie mayo if that’s what you prefer. Add mustard or vinegar to adjust the tartness.

Fill egg whites with the egg yolk filling. A small melon baller works well for this task. Sprinkle paprika on top. Refrigerate and serve.

Watch those pasture raised deviled eggs disappear.