Devilish Deviled Eggs

Deviled eggs have to be one of my all-time favorite appetizers. I made this recipe, which is based on a standard recipe and then kicked up with a little curry powder, to bring to a neighbor’s 4^th of July BBQ and they were gobbled up in about five minutes flat. I ended up having to make a second batch later in the weekend just for my family! Thankfully, they're very easy to make:

• 1 dozen cage-free organic eggs
• 5 Tbsp. mayonnaise
• 1 Tbsp. good quality Dijon mustard
• 1 tsp. curry powder
• 1/2 tsp. apple cider vinegar
• salt and pepper to taste
• parsley for garnish

Hard boil the eggs and let them cool. Peel them and slice each one in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add the next four ingredients. Season with salt and pepper, and make sure all the ingredients are thoroughly mixed.  Use a melon baller or small spoon to gently fill the egg halves with the yolk mixture. Garnish with parsley and serve.