Easy Deviled Eggs



Ingredients:

12 eggs

1/2 cup mayonnaise

4 oz cream cheese, softened

1 tablespoon Dijon mustard

1 teaspoon pink Himalayan salt

1 teaspoon apple cider vinegar

1 teaspoon black pepper

Paprika for garnishing



Directions:

Place eggs in a pot, cover with water and boil on high heat for 20 minutes.

Remove immediately and shock in an ice water bath for 2 minutes.

Remove and crack shells by lightly rolling eggs on counter top to peel easily.

Slice eggs in half and place yolks in a food processor. Arrange the egg whites on your serving tray of choice.

Add in remaining ingredients and pulse until smooth.

Using a pastry bag, pipe filling into yolks.

Refrigerate at least 2 hours before serving.