6 large eggs
3 tablespoons mayonnaise or vegan mayo
2 teaspoons Dijon mustard
1/2 teaspoon apple cider vinegar
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup whole grain sorghum, cooked and cooled
Paprika or smoked paprika, as garnish
Assorted toppings of choice
Place eggs in a saucepan. Fill saucepan with cold water until water is an inch above the top of the eggs. (The more eggs the more water is needed.) Place the pan over medium-high heat and bring to a rolling boil. Remove saucepan from heat, cover for 13 minutes.
Immerse the eggs in a bowl with ice water for a few minutes. Then, remove the shell from the eggs.
Once peeled, slice the eggs in half lengthwise. Gently remove the yolks either with your fingers or with a teaspoon. Place the yolks in a mixing bowl and place the egg whites on a serving platter, sliced side up.
Using a fork, mash the yolks. Add the mayonnaise, Dijon mustard, apple cider vinegar, sea salt and black pepper into the bowl and mix until smooth. Then add the whole grain sorghum and mix until well combined.
Place the sorghum and egg mixture in a plastic bag or pastry pipping bag. Pipe the filling into the egg whites so that it is slightly overflowing. To each egg, add a sprinkle of paprika and your choice of topping. Serve immediately, or within 24 hours of preparation.