It's back! The world's best organic, delicious, Whole30 compliant mayonnaise!!! So obviously we had to make deviled eggs. Enjoy!

What you need

1/4 cup Tessemae’s Mayonnaise
1 teaspoon Tessemae’s Dijon Mustard
1⁄2 teaspoon paprika
1 lemon, juiced
6 large eggs
1 tablespoon snipped chives
1 tablespoon calabrian chili oil or regular chili oil
coarse salt and freshly ground black pepper to taste

What to do

1. Place the eggs in a large saucepan and cover with cold water. Be sure the water fully covers all the eggs by a good inch. Place the pan over medium high heat and bring to a full boil. If making 12 or more eggs, occasionally stir them very gently while the water heats up.
2. As soon as the water comes to a boil, cover the pan and turn off the burner. Set a timer for 11 minutes. Immediately drain the pan and run the eggs under cold water.
3. While your eggs are cooling; mix mayo, mustard, paprika, lemon juice, chives, calabrian chili oil and salt and pepper.
4. Peel and slice your eggs in half. Add yolks to the mayo mixture. Mix well and scoop the mixture in the eggs. Top with paprika, chives and serve!