Deviled Eggs

Prepare the Egg Whites and Yolks

• Gently tap each cooled egg on a hard surface and roll it to crack the shell all over. Peel under cool running water.
• Slice each peeled egg in half lengthwise. Carefully scoop out the yolks and place them into a medium bowl.
• Arrange the empty egg white halves on your serving platter.

Make the Filling

• Mash the egg yolks with a fork until they are fine crumbles. For an extra-smooth filling, press the yolks through a fine-mesh sieve into the bowl.
• Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks.
• Stir with a spatula or whisk until the mixture is completely smooth and creamy. Taste and adjust seasonings if necessary.

Fill and Garnish

• Carefully spoon the yolk mixture into the egg white halves. For a more elegant presentation, transfer the filling to a piping bag fitted with a star tip and pipe it into the whites.
• Garnish each deviled egg with a light sprinkle of paprika and some finely chopped fresh chives.
• Serve immediately, or cover and chill in the refrigerator for up to 2 hours before serving.