Muffin Tin Deviled Eggs

Muffin Tin Deviled Eggs are a fun twist on the classic deviled eggs. Theyre easy to make and perfect for parties or as a tasty snack.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives for garnish

Instructions:

Put the eggs in a big pot and add enough water to cover them

On high, bring the water to a boil

Once the water starts to boil, turn down the heat and let the eggs simmer for 9 to 12 minutes, depending on how runny you want the yolks to be 9 minutes for soft-boiled eggs and 12 minutes for hard-boiled eggs

Set up a bowl of ice water while the eggs are cooking

As soon as the eggs are done, put them right into the ice water bath to cool for five minutes

This will help you peel them better

After the eggs have cooled, carefully peel them and cut each one in half along its length

Take the egg yolks out and put them in a different bowl

With a fork, mash the egg yolks

Then, add the Dijon mustard, white wine vinegar, salt, and pepper

Mix until its nice and smooth

Put the egg yolk mixture into a plastic bag that can be closed again, and cut off a corner to make a makeshift piping bag

Fill the empty egg white halves with the yolk mixture using a pipe

Add some paprika and a small piece of fresh chives to the top of each deviled egg

Serve right away or put in the fridge until youre ready to serve