1. Hard-Boil the Eggs

Begin by boiling the eggs. Place the eggs in a single layer in a medium saucepan. Fill the pan with enough water to cover the eggs by about an inch. Bring the water to a boil over medium-high heat. Once it reaches a rapid boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the covered pot for 10-12 minutes to cook through.

After the eggs are done, carefully drain the hot water and place the eggs in a bowl of ice water or run them under cold water for a few minutes. This helps stop the cooking process and makes peeling the eggs easier.

2. Peel the Eggs

Once the eggs are cool enough to handle, gently tap them on a hard surface to crack the shell. Roll the egg lightly to loosen the shell, then peel the shell off under running cold water. This method can help remove any stubborn bits of shell.

Once peeled, cut the eggs in half lengthwise. Remove the yolks and place them in a separate bowl. Arrange the egg whites on a serving platter or egg tray.

3. Make the Filling

Mash the yolks using a fork until they’re smooth and crumbly. Add the mayonnaise, Dijon mustard, and vinegar to the yolks. Season with salt and pepper to taste, and stir everything together until the mixture is smooth and creamy.

For a richer filling, you can add more mayonnaise or a touch of sour cream. Taste and adjust the seasoning with more mustard, vinegar, or salt as needed to achieve your preferred flavor balance.

4. Fill the Egg Whites

Spoon the yolk mixture into the hollowed-out egg whites. You can use a small spoon for this, or for a more polished look, pipe the filling using a pastry bag fitted with a star tip. Piping the filling creates a decorative swirl that makes the deviled eggs look extra festive.

If you don’t have a pastry bag, you can also use a plastic sandwich bag with the tip cut off to pipe the filling neatly.

5. Garnish the Deviled Eggs

Once the deviled eggs are filled, it’s time to add a garnish. Lightly sprinkle paprika over the top of the eggs for a burst of color and mild flavor. You can also add a small amount of chopped chives or parsley for a fresh touch.

For more variety, try garnishing the eggs with crumbled bacon, pickles, hot sauce, or any of the optional toppings listed above. These additions can add extra flavor and texture to the deviled eggs.

6. Chill and Serve

After garnishing, refrigerate the deviled eggs for at least 30 minutes before serving. Chilling them allows the flavors to meld together, and it also makes them easier to handle. Serve the deviled eggs cold and enjoy the perfect combination of creamy filling, tangy mustard, and soft egg whites.