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Deviled Eggs


    Pot, Pint Glass, Small Bowl, Spoons


    Eggs – 2 
    Mayo – About 1 Tablespoon (size of 1 yolk)
    White Vinegar – About 1/4 Teaspoon
    Mustard (I used dijon) – About 1/4 Teaspoon
    Salt – A Few Twists
    Pepper – A Few Twists
    Smoked Paprika – Garnish
    Everything But The Bagel Seasoning – Garnish
    Sriracha – Garnish
    Gochujang – Garnish


    1. Boil the eggs by filling a pot with water, place the eggs in the pot, make sure the eggs are fully submerged, then turn the stove to high heat.
    2. Once the water starts boiling set a timer for 5 minutes. After 5 minutes turn off the heat and let the eggs sit for 1-2 more minutes.
    3. Place an ice cube in a pint glass then layer the eggs and ice and fill the cup with cold water. Let sit for at least 6 minutes, the cooler the egg, the easier it is to peel.
    4. Peel the eggs, I usually lightly hit the top of the egg on the table and roll the sides with my palm so that it makes a bunch of little crackling noises. Then remove all the shells.
    5. Once done peeling the eggs slice them in half the long way and remove the yolks, place the yolks in a small mixing bowl.
    6. Add mayo, vinegar, mustard, salt and pepper to the yolks and mix until desired texture is reached (I like it a little chunky).
    7. Evenly, spoon the filling into the holes in the eggs where the yolk used to be.
    8. Enjoy with any of the garnishes listed above!