Classic Deviled Eggs

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp fresh chives

Instructions

1. Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10 minutes.
2. While eggs are standing, prepare an ice bath by filling a large bowl with ice and water. After 10 minutes, transfer eggs to the ice bath with a slotted spoon and let cool for at least 5 minutes.
3. Gently peel the cooled eggs. Cut each egg in half lengthwise and carefully scoop out the yolks into a medium bowl. Place the egg white halves on a serving platter.
4. Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix thoroughly until creamy and well combined.
5. Spoon or pipe the yolk mixture evenly back into the hollows of the egg white halves.
6. Garnish each deviled egg with a sprinkle of paprika and finely chopped fresh chives.
7. Chill for at least 30 minutes before serving for best flavor.

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