Classic Deviled Eggs

Instructions

1. 1

   Place the 8 large eggs in a saucepan and cover them with cold water by about 1 inch.

2. 2

   Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let the eggs sit for 10-12 minutes.

3. 3

   Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes.

4. 4

   Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside.

5. 5

   Mash the yolks with a fork until smooth. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix until creamy and well combined.

6. 6

   Spoon or pipe the yolk mixture evenly into the egg white halves.

7. 7

   Sprinkle the tops with 1/4 teaspoon paprika and 1 tablespoon chopped chives for garnish.

8. 8

   Serve immediately or refrigerate until ready to serve.