Step 1: Boil the Eggs Perfectly

1. Place the eggs in a single layer in a saucepan. Add enough cold water to cover them by about an inch.
2. Bring the water to a rolling boil over medium-high heat. Once it reaches a boil, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.
3. Prepare an ice bath by filling a bowl with cold water and ice cubes.
4. After the eggs have cooked, transfer them to the ice bath immediately and let them cool for at least 5 minutes. This stops the cooking process and makes peeling easier.

Tip: Use slightly older eggs for easier peeling. Fresh eggs tend to cling to their shells.

Step 2: Peel and Slice the Eggs

1. Gently crack each egg on a hard surface and roll it to loosen the shell.
2. Peel under running water to help remove stubborn bits.
3. Once peeled, pat eggs dry and slice them in half lengthwise with a sharp knife.
4. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a serving platter.

Step 3: Make the Creamy Yolk Filling

1. Mash the egg yolks with a fork or use a hand mixer for a smoother texture.
2. Add the mayonnaise, Dijon mustard, vinegar, and a pinch of salt and pepper.
3. Mix until completely smooth. Taste and adjust seasoning if needed—add more mayo for creaminess or a touch of mustard for tang.

Common Mistake to Avoid: Overmixing with a blender can make the filling too loose. Aim for a thick, pipeable texture.

Step 4: Fill the Egg Whites

1. Spoon the yolk mixture into a piping bag or a zip-top bag with the corner snipped off.
2. Pipe the filling neatly into each egg white half.
3. Alternatively, use a small spoon to scoop the filling—rustic is beautiful too!

Step 5: Garnish Like a Pro

1. Lightly sprinkle paprika over each deviled egg. Use a small fine-mesh strainer or your fingers to keep it even.
2. Add extra toppings if you like: chives for freshness, bacon for crunch, jalapeños for heat, or olives for briny contrast.