Nickel Allergy Friendly Maple Dijon Deviled Eggs

Total time42 min

Prep time20 min

Cook time12 min

Nickel Allergy Friendly Maple Dijon Deviled Eggs

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Ingredients

6 servings

6 large eggs
3 tbsp mayonnaise
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz Classic Mayonnaise
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1 tbsp dijon mustard
2 tsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 tsp apple cider vinegar
¼ tsp fine salt
⅛ tsp ground black pepper
¼ tsp smoked paprika, plus more for dusting
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let stand for 10 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch. Peel the eggs under running water.

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