Deviled Eggs

Ingredients

• 6 large eggs
• 0.25 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• 0.25 tsp kosher salt
• 0.125 tsp black pepper – finely ground
• paprika – sprinkled (for garnish)

Instructions

1. Arrange the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, 8–10 minutes depending on your stove.
2. When the water reaches a full boil, cover, remove from heat, and let the eggs sit in the hot water for 12 minutes, until the yolks are fully set but not gray.
3. Transfer the eggs to an ice bath and cool until just cold all the way through, about 10 minutes.
4. Gently tap and roll each egg to crack, then peel under a thin stream of running water; pat dry, 5–10 minutes total.
5. Slice the peeled eggs in half lengthwise. Pop the yolks into a mixing bowl and set the whites on a platter, cut-side up, 2 minutes.
6. Mash the yolks with a fork until very fine and crumbly, about 1 minute.
7. Stir in the mayonnaise, Dijon mustard, white wine vinegar, kosher salt, and black pepper until smooth and creamy, 1–2 minutes. Taste and adjust seasoning if needed.
8. Spoon or pipe the yolk mixture evenly into the egg-white halves, mounding slightly, 3–5 minutes.
9. Lightly dust the tops with paprika and serve cool, or chill 10–30 minutes to set the filling before serving.