Deviled Eggs Recipe

Preparation

1. 1

   Boil the Eggs

   Place the large eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12-14 minutes.

2. 2

   Cool the Eggs

   After the eggs have finished cooking, carefully transfer them to a bowl of ice water to cool for about 5-10 minutes. This will make peeling easier.

3. 3

   Peel the Eggs

   Once the eggs are cool, gently tap them on a hard surface and peel off the shell under running water if necessary. Pat the peeled eggs dry.

4. 4

   Prepare the Filling

   Slice each peeled egg in half lengthwise. Remove the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mash together until smooth.

5. 5

   Fill the Egg Whites

   Spoon or pipe the yolk mixture back into the hollowed egg whites until they are filled. You can use a pastry bag for a decorative touch.

6. 6

   Garnish

   Sprinkle paprika over the filled eggs for garnish, adding more or less to taste.