Classic Deviled Eggs

Place eggs in a single layer in a medium saucepan. Cover with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover, and let stand for 12-15 minutes (for firm, fully cooked yolks).

While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.

After the resting time, immediately transfer the cooked eggs to the ice bath using a slotted spoon. Let them cool completely for at least 5-10 minutes. This stops the cooking process and helps with easier peeling.

Once the eggs are completely cool, gently tap each egg on a hard surface to crack the shell all over. Carefully peel the eggs under cool running water, starting from the larger end where the air pocket is. Discard the shells.

Carefully slice each peeled egg in half lengthwise. Gently scoop out the egg yolks into a medium-sized bowl. Place the hollowed-out egg white halves on a serving platter.

Using a fork, mash the egg yolks thoroughly until they are smooth and free of lumps.

Add the mayonnaise, mustard, white vinegar (or pickle juice), salt, and black pepper to the mashed yolks. Mix well until the mixture is creamy and well combined. Taste and adjust seasonings as needed.

Spoon or pipe the yolk mixture back into the hollowed-out egg white halves. You can use a small spoon for a rustic look or a piping bag with a star tip for a more elegant presentation.

Arrange the deviled eggs on a serving platter. Garnish each egg with a sprinkle of paprika. If desired, sprinkle with fresh chopped chives or dill.

Cover loosely with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld and for the eggs to chill. Deviled eggs are best served cold.