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MAKES 16

Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles or, in the case of these deviled eggs, mustard and vinegar. Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.

8 eggs
3 tbsp. mayonnaise
1 tbsp. apple cider vinegar
1 tbsp. melted butter
2 tsp. yellow mustard
2 tsp. sugar
Kosher salt and freshly ground black pepper
Paprika

1. Put eggs into a small pot; cover with water by 2". Bring to a boil, cover, and remove from heat. Let stand for 8 minutes, drain, and run eggs under cold water to chill. Gently peel eggs and halve each lengthwise. Remove yolk from each egg half and transfer to a large bowl.

2. Arrange whites on a large platter, cover, and refrigerate. Mash yolks well with a fork, then add  mayonnaise, vinegar, butter, mustard,  sugar, and  salt and pepper to taste. Stir the egg yolk mixture until smooth. Using a small spoon, fill each egg white half with a rounded dollop of the egg yolk mixture. Loosely cover deviled eggs with plastic wrap and refrigerate until chilled. When ready to serve, sprinkle the eggs with paprika.

This article was first published in Saveur in Issue #106