Ingredients
2 2oz cups of Aveyo original mayo
6 large eggs
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt and pepper to taste
DIRECTIONS
Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes.
Gently tap the eggs on a hard surface to crack the shell, then peel them under cold running water.
Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the egg whites aside on a serving platter.
Mash the yolks with a fork. Add the Aveyo mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg white halves.
Refrigerate the deviled eggs for at least 15-20 minutes before serving to allow the flavors to meld.