Classic Deviled Eggs

Ingredients

Instructions

1. 1

   PREPARE THE POT: Place eggs in a single layer in a large pot. Add cold water until eggs are covered by 1 inch of water.

2. 2

   BRING TO BOIL: Place pot over high heat and bring to a rolling boil with big bubbles breaking the surface. Once boiling, immediately cover the pot with a lid and remove from heat.

3. 3

   COOK IN RESIDUAL HEAT: Let eggs stand in hot water, covered, for exactly 12 minutes. Set a timer - this timing gives you fully cooked yolks without the gray-green ring.

4. 4

   PREPARE ICE BATH: While eggs cook, fill a large bowl with cold water and lots of ice cubes. When timer goes off, use a slotted spoon to transfer eggs immediately to the ice bath.

5. 5

   COOL COMPLETELY: Let eggs cool in ice bath for at least 5 minutes. Cold eggs peel much more easily than warm ones.

6. 6

   PEEL AND HALVE: Gently tap each egg on the counter to crack the shell all over, then peel under cool running water. Cut eggs in half lengthwise.

7. 7

   SEPARATE YOLKS: Carefully pop out the yolks into a medium bowl. Place the empty white halves on a serving platter, cut-side up.

8. 8

   MAKE THE FILLING: Mash yolks with a fork until no lumps remain. Add mayonnaise, mustard, vinegar, and salt. Mix until completely smooth and creamy, about 1 minute of stirring.

9. 9

   FILL THE EGGS: Spoon or pipe about 1 tablespoon of filling into each egg white half, mounding it slightly. For piping, use a zip-lock bag with a corner cut off.

10. 10

    GARNISH AND SERVE: Sprinkle each egg with a small pinch of paprika and a few pieces of minced chives. Refrigerate until serving, up to 24 hours.