Christmas, Sides, Slayer Salt
Deviled Eggs
01
Feb
Feb
Deviled Eggs
Ingredients
- 6 Eggs
- 1/4 cup Light Mayo
- 2 tsp Apple Cider Vinegar
- 1 1/2 tsp Mustard
- 1/8 tsp Celery Salt
- 1/8 tsp Pepper
- Slayer Salt
- Paprika Optional Garnish
Instructions
- Place eggs in a pot and cover with water about an inch. Add a tablespoon of vinegar. (This will make the eggs easier to peel.)
- Cook on medium heat until boiling. Let eggs cook for a minute boiling. Remove from heat and cover the pot for 12 minutes.
- While eggs are resting in a covered pot, fill a bowl with water and ice. After the timer, immediately submerge the eggs in the ice bath.
- Peel eggs over running cold water. Dry and slice lengthwise.
- Combine yolks in a bowl. Mash until crumbling. Add mayo, apple cider vinegar, mustard, celery salt, and pepper. Season to taste.
- Spoon filling into egg whites. Top with Slayer Salt.
- If you want the traditional "deviled eggs" look, top with paprika.
- Serve immediately or chill till ready.
