Classic Deviled Eggs with a Tangy Twist

1.Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.

2.Bring the water to a rolling boil over high heat, then cover the pan and remove it from heat. Let the eggs sit in the hot water for 12 minutes.

3.Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to stop cooking and make peeling easier.

4.Gently tap each egg on a hard surface and peel off the shells. Rinse the peeled eggs to remove any shell fragments and pat dry with paper towels.

5.Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium bowl. Arrange the egg whites on a serving platter.

6.Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy.

7.Spoon or pipe the yolk mixture back into the egg white halves, filling the cavities generously.

8.Sprinkle the filled eggs with a light dusting of paprika for color and a subtle smoky flavor.

9.Optionally, garnish with finely chopped fresh chives for a pop of green and added freshness.

10.Refrigerate the deviled eggs for at least 10 minutes before serving to allow flavors to meld and filling to set.