deviled eggs

Ingredients

• 6 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• Salt to taste

Instructions

1. Hard-boil eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 12 minutes. Immediately transfer to an ice bath to stop cooking.
2. Peel eggs: Gently tap eggs all over to crack the shells. Peel under cold running water.
3. Cut in half: Slice eggs lengthwise and carefully remove the yolks into a medium-sized bowl.
4. Mash yolks: Using a fork or potato masher, thoroughly mash the egg yolks.
5. Add ingredients: Add mayonnaise, mustard, vinegar, paprika, and black pepper to the yolks.
6. Mix well: Mix all ingredients until smooth and creamy. Taste and adjust seasoning with salt as needed.
7. Fill eggs: Spoon or pipe the yolk mixture back into the egg white halves.

Notes

• For smoother yolks, you can use a hand mixer instead of a fork.
• To prevent the egg whites from leaking, poke a small hole in the yolk before filling.
• Store deviled eggs in an airtight container in the refrigerator for up to 3 days.
• Garnish with a sprinkle of paprika or chopped chives for a more visually appealing presentation.