Deviled Eggs


  • 6 hard-boiled eggs, cooled
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise or aioli
  • 2 tablespoons Blossom Lemon Dill Vinegar
  • Salt to taste
  • Paprika to taste



Peel eggs and cut in half lengthwise. Remove yolks and mash them with salt, mustard, mayonnaise or aioli, vinegar. Taste and adjust seasoning. Fill egg whites with yolk mash and garnish with paprika. Can be chilled and served later.

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