• 6 large eggs, hard-boiled and peeled
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons extra virgin olive oil
• 1/2 teaspoon apple cider vinegar (or lemon juice for a brighter flavor)
• 1/2 teaspoon smoked paprika (plus extra for garnish)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a little devilish heat)
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon sweet pickle relish (optional, but adds a touch of tangy sweetness)

1. Step 1: Perfectly Hard-Boil Your Eggs
2. Place the eggs in a saucepan and cover with cold water by at least an inch.
3. Bring the water to a boil, then cover, turn off the heat, and let sit for 10-12 minutes.
4. Drain and transfer eggs to an ice bath for at least 5 minutes to make peeling easier.
5. Step 2: Prepare the Filling
6. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
7. Mash the yolks with a fork until crumbly. Add the Dijon mustard, olive oil, apple cider vinegar, smoked paprika, salt, black pepper, and cayenne (if using).
8. Stir until smooth, then fold in the fresh herbs and pickle relish (if using).
9. Step 3: Fill & Garnish
10. Using a small spoon or a piping bag, fill each egg white half with the yolk mixture.
11. Lightly dust with extra smoked paprika for color and a little extra depth of flavor.
12. If you’re feeling fancy, garnish with an extra sprig of chives or a delicate basil leaf.
13. Step 4: Pack for the Picnic
14. Pro tip from Dad: Place the deviled eggs in a single layer in a shallow container and cover them with plastic wrap before sealing with a lid. This prevents them from rolling around and getting messy in transit.
15. Keep them chilled in a cooler with ice packs, and always serve them within a couple of hours.

Contributors

4ks-bot

Source

foodgardening.mequoda.com