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
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.