Deviled Eggs Recipe

Boil the Eggs

Place the large eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat.

Cook the Eggs

Once the water reaches a rolling boil, cover the pot, remove it from heat, and let the eggs sit for 12 minutes.

Cool the Eggs

After 12 minutes, transfer the eggs to an ice bath or run them under cold water to stop the cooking process. Let them cool for about 5-10 minutes.

Peel the Eggs

Once cooled, gently tap the eggs on a hard surface and peel the shells. Rinse the peeled eggs under cold water to remove any shell fragments.

Slice the Eggs

Cut the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.

Make the Filling

To the bowl with egg yolks, add the chow chow, mayonnaise, Dijon mustard, apple cider vinegar, honey, minced garlic, salt, and black pepper. Mash and mix until smooth and creamy.

Fill the Egg Whites

Using a spoon or piping bag, fill the egg white halves with the yolk mixture generously.

Garnish

Sprinkle paprika over the filled eggs and top with chopped chives or parsley for a fresh touch.