Deviled Eggs

Instructions

1. 1

   Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.

2. 2

   Once boiling, remove from heat, cover, and let stand for 12 minutes exactly.

3. 3

   Transfer eggs immediately to an ice water bath and let cool for 5 minutes. This stops the cooking and makes peeling easier.

4. 4

   Peel eggs carefully under cool running water. Pat dry and slice each egg in half lengthwise.

5. 5

   Gently remove yolks and place in a medium bowl. Arrange egg white halves on a serving platter.

6. 6

   Mash yolks with a fork until completely smooth. Add mayonnaise, mustard, and vinegar. Mix until creamy and well combined.

7. 7

   Season with salt and pepper to taste. Mix again until smooth.

8. 8

   Using a spoon or piping bag, fill each egg white half with the yolk mixture, creating a small mound.

9. 9

   Sprinkle each deviled egg lightly with paprika for color and a subtle smoky flavor.

10. 10

    Refrigerate for at least 30 minutes before serving to allow flavors to meld.