SCD Deviled Eggs

As you can see from the above picture, I'm one of those people who has a special tray just to serve deviled eggs, so you know how crazy I am much I must love them. They are the perfect appetizer/potluck dish: simple to make and loved by everyone I know who isn't vegan. Plus, they're already SCD-friendly as long as you use the right mayonnaise. I'm sharing my very basic, bare-bones (but still delicious) method. You can make these more exciting by adding crumbled bacon, or adding a chopped up chipotle pepper (AKA Huevos del Diablo). If you make deviled eggs a lot and like to take them to parties, I recommend getting one of these freezer trays that I have, which will keep them cool for hours.

12 eggs
1/2 cup mayonnaise (homemade is recommended but we find Trader Joe's brand to be safe - use at your own risk)
2 Tbsp spicy brown mustard
1 tsp vinegar
Salt and pepper, to taste
Paprika, for garnish

Put the eggs in a large pot of cold water. Place the pot on the stove and turn the heat to high. When the water first starts to boil, set the timer for 12 minutes. When the eggs are done cooking, remove the pot from heat and allow eggs to cool in cold water. Peel the eggs, cut them in half lengthwise, and scoop the yolks into a bowl. Add the mayonnaise, mustard, vinegar, salt and pepper to the bowl and mix it all together until smooth. Put the yolk mixture into a pastry bag or a zip-top sandwich baggie with about 1/4 inch cut off the bottom corner and pipe it into the empty egg whites. Sprinkle a pinch of paprika on the top of each one and get out of the way!