Ingredients:

  • 6 large pasture-raised eggs
  • 1 tbsp apple cider vinegar
  • 2 tbsp avocado oil-based mayo
  • 1.5 tbsp buffalo hot sauce
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1 pinch sea salt
  • 1 stalk celery, finely minced
  • 1 tsp fresh chives, chopped
  • 1 dash smoked paprika

Instructions:

  1. Fill a medium saucepan with enough water to cover the eggs by one inch. Add 1 tablespoon of apple cider vinegar and bring to a rolling boil.
  2. Carefully lower the 6 eggs into the boiling water with a slotted spoon. Reduce heat to a simmer and cook for exactly 12 minutes.
  3. While eggs cook, prepare a large bowl with cold water and 2 cups of ice cubes. Immediately transfer the cooked eggs to the ice bath for at least 5 minutes to halt the cooking process.
  4. Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a small mixing bowl.
  5. Mash the yolks with a fork or mini-whisk. Stir in the avocado oil mayo, buffalo sauce, garlic powder, onion powder, and sea salt until smooth and creamy.
  6. Spoon or pipe the yolk mixture back into the centers of the egg whites. Top with minced celery, fresh chives, and a dusting of smoked paprika.