Deviled Eggs

Ingredients

• 18 Large Eggs

• 9 Tbsp May0

• 3 tsp Dijon Mustard

• 3 tsp ACV or Pickle Juice

• Salt and Pepper- to taste

• Paprika for garnish

Directions

• Boil Eggs- For instant pot, cook on high pressure for 4 minutes. After 4 minutes cook, allow pressure to naturally release for 4 minutes. At that time, manually release pressure and cover eggs in ice water.

• Peel Eggs, cut in half and remove yolks

• Mix yolks with all ingredients (except paprika) until mostly smooth

• Fill egg whites with mixture- Putting the mixture in a piping bag or cutting the corner off of a sandwich bag works well.

• Garnish with Paprika