Classic Deviled Eggs

1. 1
   boil · ~12 min

   Hard-boil the eggs.

   1.Place eggs in a single layer in a medium saucepan and cover with 1 inch of cold water.

   2.Bring water to a rolling boil over high heat, uncovered.

   3.Cover the pan, remove from heat, and let stand for 10-12 minutes.

   TIPOlder eggs peel more easily — use eggs that are at least a week old for the cleanest shells.
2. 2
   prep · ~5 min

   Cool and peel the eggs.

   1.Drain the hot water and immediately transfer eggs to a bowl of ice water.

   2.Let eggs cool completely in the ice bath for 5 minutes.

   3.Gently crack and peel each egg under cool running water.

   TIPPeeling under running water helps rinse away tiny shell fragments.
3. 3
   prep · ~2 min

   Halve the eggs and remove yolks.

   1.Slice each peeled egg in half lengthwise with a sharp knife.

   2.Carefully pop out the yolks and place them in a mixing bowl.

   3.Arrange the egg white halves on a serving platter, cut side up.
4. 4
   mix · ~3 min

   Make the deviled filling.

   1.Mash the egg yolks with a fork until crumbly and fine.

   2.Add mayonnaise, mustard, vinegar, salt, and pepper.

   3.Mix vigorously until the filling is smooth, creamy, and lump-free.

   TIPFor an extra-silky filling, press the yolk mixture through a fine-mesh sieve before whipping.
5. 5
   assemble · ~3 min

   Fill the egg whites.

   1.Spoon the filling into a piping bag fitted with a star tip.

   2.Pipe a generous swirl of filling into each egg white cavity.

   3.If not using a piping bag, spoon the filling in with two teaspoons.
6. 6
   garnish · ~1 min

   Garnish and serve.

   1.Dust each deviled egg with a light sprinkle of paprika.

   2.Serve immediately or refrigerate until ready to serve.

   TIPChill for at least 15 minutes before serving — the filling sets up and flavors meld beautifully.

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