Classic Deviled Eggs

1.Place eggs in a single layer in a medium saucepan. Cover with cold water by at least one inch. Bring water to a rolling boil over high heat.

2.Once boiling, immediately remove the saucepan from heat, cover, and let stand for 10-12 minutes.

3.Carefully drain the hot water and immediately transfer the eggs to an ice bath (a bowl of ice water) for at least 5 minutes to stop the cooking process and make them easier to peel.

4.Once cooled, gently tap each egg on a hard surface and peel under cool running water. Slice each egg in half lengthwise.

5.Carefully scoop out the yolks into a small bowl. Place the egg white halves on a serving platter.

6.Mash the egg yolks with a fork until they are finely crumbled. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks.

7.Mix well until the mixture is smooth and creamy. Taste and adjust seasonings as needed.

8.Spoon the yolk mixture back into the egg white halves. For a neater presentation, you can pipe the mixture using a pastry bag fitted with a star tip.

9.Garnish each deviled egg with a sprinkle of paprika and, if desired, a few finely chopped fresh chives.

10.Chill for at least 30 minutes before serving for best flavor.