Classic Deviled Eggs

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp Dijon or yellow mustard
• 1 tsp white vinegar or pickle juice
• 1/4 tsp salt and a pinch of pepper
• smoked paprika and chopped chives, to garnish

Steps

1. Put the eggs in a pot, cover with cold water by an inch, and bring to a boil. Cover, remove from heat, and let stand 11 minutes.
2. Move the eggs to an ice bath for 10 minutes, then peel.
3. Halve the eggs lengthwise and pop the yolks into a bowl. Mash the yolks with the mayonnaise, mustard, vinegar, salt and pepper until smooth.
4. Spoon or pipe the filling into the whites. Garnish with paprika and chives.

TipEggs that are a week or two old peel more easily than very fresh ones.