6 large eggs
3 Tbsp BBF Avocado Oil Chipotle Lime Mayo
1 tsp Dijon mustard
1 tsp apple cider vinegar
salt and pepper, to taste
Paprika and sliced red jalapeños for garnish
Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
Place eggs in a pot of water to boil.
While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Scooping the yolk out of the hard-boiled eggs.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Stir everything together until it's smooth.
Mixing the deviled egg filling ingredients in a bowl.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish and a slice of jalapeño
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