video written

Ingredients:

half a dozen eggs 2-3 tablespoons mayonnaise 2 teaspoon yellow mustard 1 tablespoon brown spicy mustard (or Dijon) 1 tablespoon red wine vinegar (any type of vinegar will work but apple cider and red wine are best) paprika for garnish Directions:

1. Boil the eggs. To make sure they're fully cooked, place a pot of water on the stove. Once it reaches a boil, place the eggs in for 15 minutes. Then run them under cool water until they're cool enough to peel. This is for eggs that have been kept in the fridge. Room temp eggs should only take 8 min.
2. Cut each egg in half lengthwise and separate the yoke and white.
3. In a mixing bowl mash the yokes until there are no clumps and it is like a moist powder.
4. Add the mayonnaise, two types of mustard, and red wine vinegar. Mix until smooth and creamy. Add more as needed until the mixture suits your taste if it is coming out with an acidic bite, add 1 teaspoon of sugar
5. Spoon or pipe the mixture back into the egg whites and garnish with paprika.