Deviled Eggs


6 large fresh pasture raised eggs
Sea salt to taste
1 tsp red wine vinegar
Paprika & chives to garnish


  1. In a saucepan, cover eggs with water and bring to a boil. Once boiling, cover your pot and turn the stove top off. Set your time for 5 minutes.
  2. Prep a medium sized mixing bowl with ice and cold water. Once 5 minutes has passed, remove lid and remove the eggs with a slotted spoon and place carefully into the ice bath.
  3. Allow the eggs to cool and check in on them to make sure water stays cold (you can replace water with cold water as needed)
  4. After 10-15 minutes, the eggs should be cool enough to handle.
  5. Begin peeling the eggs carefully (or store them in the fridge until you are ready to start)
  6. Cut eggs into half lengthwise, and pop out or scoop yolk into a bowl, set egg whites aside on a serving dish.
  7. Mix the yolk with mayo, mustard, red wine vinegar, and sea salt with a spoon or fork, ensuring its all well combined and smooth.
  8. Using a piping bag or plastic bag with a snipped tip, add the mixture to it and pipe it back into the egg whites.
  9. Garnish with paprika and chives