Classic Deviled Eggs

Ingredients

Instructions

0 of 6 steps complete

1. 1Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a full boil, cover and remove from heat. Let stand for 10–12 minutes until whites and yolks are firm.
2. 2Transfer to a bowl of ice water for 10 minutes. Peel gently under a thin stream of water if needed, then pat dry.
3. 3Cut eggs in half lengthwise. Carefully remove yolks to a bowl and set whites on a platter.
4. 4Mash yolks very finely with a fork. Stir in mayonnaise, Dijon, vinegar, salt and pepper until creamy. Taste and adjust seasoning; add another teaspoon of mayonnaise if the mixture is too stiff.
5. 5Spoon or pipe filling into the egg whites. Sprinkle with paprika and optional chives. Cover and refrigerate until serving; use an ice-filled serving tray if they will sit out.
6. 6Keep refrigerated and use within 2 days for best quality, never beyond the eggs' original 1-week hard-cooked storage window. Do not leave out longer than 2 hours, or 1 hour above 90°F.