Serves: 24 deviled eggs (12 halves)
Prep Time: 20 minutes
Cook Time: 12 minutes (for eggs)
Total Time: 32 minutes

Ingredients

• 12 large eggs
• ¼ cup mayonnaise
• 2 tablespoons yellow mustard
• 1 teaspoon apple cider vinegar (or white vinegar)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (plus extra for garnish)
• Optional: a pinch of garlic powder
• Small piece of green bell pepper or chives, cut into thin strips (for “stems”)

Directions

1. Place the eggs in a large saucepan and cover with cold water. Bring to a boil, then heat and simmer for 10-12 minutes.
2. Remove from heat, drain, and place the eggs in a bowl of ice water to cool. Peel the eggs and slice them in half lengthwise.
3. Gently remove the yolks and place them in a mixing bowl.
4. Add mayonnaise, mustard, vinegar, salt, pepper, paprika, and garlic powder to the yolks. Mash until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the egg whites, using a piping bag with a star tip if desired to create the pumpkin shape.
6. Add a small piece of green pepper or chive to each egg for the “stem.”
7. Sprinkle with a little extra paprika.
8. Serve and enjoy!