Deviled Eggs with a Crunch

Ingredients:

· 6 large eggs
· 3 tbs. mayonnaise
· 1 tbs. Brianna’s Dijon Honey Mustard Dressing
· 1 tsp. apple cider vinegar
· salt & pepper, to taste
· paprika, for dusting
· ¼ cup crushed John Wm. Macy’s Dijon Swiss Cheesesticks, for topping

Instructions:

1. Put your eggs in a large pot with a lid. Fully submerge the eggs in cold water. Place the pot over high heat, and bring to a boil. Once a boil is reached, turn off the heat, and cover your pot with a lid. Let sit for 12 minutes, before transferring your eggs to a bowl of ice water.
2. Once your eggs have completely cooled, peel them and slice in half lengthwise. Use a spoon to remove the yolks and transfer them to a medium sized bowl. Place the egg whites on a plate.
3. Mash the egg yolks with a fork, and add mayonnaise, Dijon Honey Mustard Dressing, vinegar, salt and pepper to your bowl. Mix together until smooth.
4. Use a spoon to add a dollop of your egg yolk mixture to the hole of each egg white. Dust each egg with paprika, and sprinkle on your crushed cheesesticks.

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