Classic Deviled Eggs

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon vinegar
• Salt and pepper to taste
• Paprika, for garnish
• Fresh chives, chopped (for garnish)

Instructions

1. Boil the eggs: Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes.
2. Cool the eggs: Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel the eggs under cool running water.
3. Prepare the filling: Slice eggs in half lengthwise. Carefully remove yolks and place in a medium bowl. Arrange egg white halves on a serving platter.
4. Mix the filling: Mash yolks with a fork until smooth. Add mayonnaise, yellow mustard, vinegar, salt, and pepper. Mix until creamy and well combined.
5. Fill and garnish: Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with paprika and top with chopped fresh chives.
6. Chill and serve: Refrigerate for at least 30 minutes before serving for best flavor. Can be made up to 24 hours ahead.

Tips

Use Dijon mustard for a richer flavor. For easier peeling, use eggs that are at least a week old. For a neater presentation, use a piping bag or zip-lock bag with the corner cut off to fill the egg whites.