Classic Deviled Eggs with Malt Vinegar

1. 1

   In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil.

2. 2

   Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes.

3. 3

   Drain and run eggs under cool water.

4. 4

   Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool to room temperature.

5. 5

   Peel eggs and halve lengthwise.

6. 6

   Remove yolks and transfer to a medium bowl.

7. 7

   Set aside whites on a serving plate.

8. 8

   With a fork, break up yolks until fluffy.

9. 9

   To yolks, add mayonnaise, pickles, malt vinegar, onion, and dry mustard; mix.

10. 10

    Fill egg whites with yolk mixture.

11. 11

    Garnish with sweet paprika.

12. 12

    Cover and refrigerate for at least 30 minutes, or until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.