Apple cider vinegar gives deviled eggs a tangy flavor, but it’s not for everyone. Ania didn’t use dry mustard in her eggs, but Carla does (and uses rice vinegar). You can sprinkle eggs with the traditional paprika, preferably Hungarian sweet, but if you got a big tax refund this year, topping them with black caviar is nice, too. Our McIntyre cousins love diced sweet pickles in their deviled eggs, but the Labunski faction deeply disapproves of this. All families have their irresolvable conflicts, but we don’t let them stop us from eating together.

Update: two members of the McIntyre faction contacted me and told me I was wrong – they liked to add sweet pickle juice SOMETIMES if they were out of vinegar. One of these members told me about the diced pickle thing herself years ago. Nonetheless, as a responsible former journalist, I hereby correct the record.

• Eggs
• Mayonnaise
• White, apple cider, or rice vinegar – your choice
• Dry mustard
• Salt
• White pepper (optional)
• Paprika (optional)

In small saucepan, cover eggs with cold water; place over medium heat and bring to full boil. Turn off heat and let eggs stand for 20 minutes. Rinse eggs with cold water during shelling. Cut peeled eggs in halves. Remove yolks with a teaspoon, then mix them with just enough mayonnaise to make a thick, lump-free paste. Season with a few drops of vinegar, pinch mustard, pinch salt, and pepper if desired; mix well and taste; adjust seasoning to taste. Pipe or spoon into egg halves and sprinkle with paprika. Keep refrigerated, but don’t make more than you can eat within 24 hours.