Ultimate Deviled Eggs

1Place eggs (6 large) in a saucepan and cover with water. Bring to a boil, then remove from heat and let the eggs (6 large) sit in the hot water for 12 minutes.

2Transfer the eggs (6 large) to a bowl of ice water to cool completely. Once cooled, peel the eggs (6 large) and slice them in half lengthwise.

3Carefully remove the yolks and place them in a separate bowl. Mash the yolks with a fork until smooth.

4Add mayonnaise (3 tablespoons), Dijon mustard (1 tablespoon), white vinegar (½ teaspoon), salt (¼ teaspoon), and pepper to the mashed yolks. Mix well until smooth and creamy.

5Spoon or pipe the yolk mixture back into the egg whites, creating a nice mound.

6Sprinkle paprika over the filled eggs (6 large) for a pop of color and flavor.

7Garnish with fresh chives for a touch of freshness and presentation.

8Refrigerate the deviled eggs (6 large) for at least 30 minutes before serving to allow the flavors to meld together.