Tangy Deviled Eggs

Tangy Deviled Eggs

Prep Time: 15 minutes
Cook Time: approximately 15 minutes (for boiled eggs)
Total Time: 30 minutes
Serves: 4-8 as an appetizer

6 large hardboiled eggs, cooled and peeled
2- 3 Tablespoons Artichoke & Jalapeño Dip or Spinach Artichoke & Parmesan Dip; Also try with any of our Classic Dips  or  Greek Yogurt Dips
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt
Freshly ground pepper

Slice the eggs in half lengthwise. Remove yolks to a medium bowl, and place whites on a serving platter. Mash yolks with a fork into a fine crumble.

Add dip one tablespoon at a time and mix with vinegar and salt. Add dip slowly for desired texture.

Evenly disperse heaping teaspoons of the yolk mixture into the hole of the egg whites. Sprinkle with the fresh ground pepper. Serve.

Chef’s Note: Add flavor and color by replacing black pepper with an assortment of pink, black and green peppercorns. A traditional deviled egg recipe would call for a sprinkling of paprika instead of the colored peppercorns (pink pepper shown). This will work nicely with this recipe if desired.

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