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Cut the eggs in half vertically, move the yolks into a petite dish, and crush them using a fork. Mix in the cream cheese, mustard, and vinegar, then garnish with salt and pepper. Stuff the empty egg white shells with the prepared yolk filling.
The intensity of the Apple Cider Vinegar was too much, so I incorporated extra cream cheese and some mayonnaise to balance it out. Furthermore, I included dill and paprika. Since the vinegar flavor was quite sharp, using just a quarter or half teaspoon might be more suitable.