Salt and Vinegar Deviled Eggs

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Salt & Vinegar Deviled Eggs

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Yield: 24

Author: Amelia is NOT a Chef

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Ingredients

• 12 large eggs
• 6 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1/4 cup finely minced chives
• Salt & vinegar potato chips
• Optional: Cayenne pepper or a dash of hot sauce for heat

Instructions

1. Place eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath and cool completely.
2. Peel eggs, slice in half lengthwise, and remove yolks. Mash yolks in a bowl and mix in mayo, mustard, vinegar, Worcestershire, paprika, garlic powder, salt, and pepper until smooth.
3. Spoon or pipe the yolk mixture into each egg white half.
4. Sprinkle generously with crushed salt & vinegar chips and garnish with chives.
5. Serve immediately or keep chilled until ready to serve.

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