Deviled Eggs

Ingredients

Method

1. 1

   Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.

2. 2

   Once the water reaches a rolling boil, remove the saucepan from the heat and let the eggs sit in the hot water for 10 minutes.

3. 3

   After 10 minutes, carefully drain the hot water from the saucepan and transfer the eggs to a bowl of ice water. Let the eggs cool completely.

4. 4

   Once the eggs are cool, gently tap them on a hard surface to crack the shell. Peel off the shells and discard.

5. 5

   Cut each egg in half lengthwise and carefully remove the yolks, placing them in a separate bowl.

6. 6

   Mash the egg yolks with a fork until they are crumbly.

7. 7

   Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed egg yolks. Mix well until smooth and creamy.

8. 8

   Spoon or pipe the yolk mixture into the hollowed-out egg white halves.

9. 9

   Sprinkle the Deviled Eggs with paprika for garnish and, if desired, sprinkle some fresh chopped chives on top for added flavor and presentation.

10. 10

    Arrange the Deviled Eggs on a serving platter and refrigerate until ready to serve.