Our Favorite Deviled Eggs

Photo: Roz

Ingredients

12 jumbo eggs

1/2 cup mayonnaise or Miracle Whip (our choice for the tang it offers)

3 teaspoons mustard

1 1/2 teaspoons apple cider vinegar

4 tablespoons melted butter (this is truly the secret ingredient)

1 teaspoon salt

1/4 teaspoon pepper

paprika for garnish

herbs to garnish

Preparation

Bring a pot of water to a boil (I place the eggs in the water while it is still cold; I find that if I put cold eggs in boiling water, they are more likely to crack once they go in the hot water).

Boil the eggs for 10 - 15 minutes, or until how done you like your eggs.

Place the cooked eggs in a bowl with ice water to begin cooling them down.

Under cold running water, crack each egg all the way around and gently lift the shells and membrane off . . . get under the membrane for the easiest removal of the shell. This works like a dream each and every time!

Slice each egg in half.

Gently scoop out the yolk and place in a medium bowl.

Place the white portion of the eggs on a plate or egg platter.

Mash the yolks with a fork.

Add the mayo, mustard, vinegar, and melted butter, salt and pepper.

Whip with a fork until smooth.

Taste and make any adjustments that you prefer.

Spoon heaping amounts of this egg mixture into the cooked whites.

Sprinkle with paprika.

Garnish with fresh-cut herbs.

Cover and chill in the refrigerator