Classic Deviled Eggs

Steps

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1. 1
   Select older eggs from the back of the refrigerator, as fresh eggs are difficult to peel. Carefully place 6 eggs in a medium pot with 2 teaspoons of salt and 2 teaspoons of vinegar.
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2. 2
   Add cold water to cover the eggs by 1 to 2 inches. Bring to a boil over medium-high heat, then set a timer for exactly 7 minutes.
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3. 3
   Once the timer goes off, immediately transfer the eggs to an ice bath to stop cooking. Allow them to chill completely for about 10 minutes.
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4. 4
   Carefully peel the eggshells. If any fragments remain, dip the eggs in water and gently shake to remove them.
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5. 5
   Cut the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl, setting aside the egg white halves.
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6. 6
   Add 3 tablespoons of mayonnaise to the yolks and mix until creamy.
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7. 7
   Stir in 1½ teaspoons of Dijon mustard and 1 teaspoon of white vinegar. Mash everything together with a fork until smooth and well combined.
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8. 8
   Optional: For a more polished presentation, press the yolk mixture through a sieve for a completely smooth texture, then pipe it into the egg white halves using a piping bag.
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9. 9
   Garnish with a pinch of paprika and black pepper. Customize with crumbled bacon, chopped pickles, or any other desired toppings.
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10. 10
    Serve immediately for best flavor, or store in an airtight container in the refrigerator overnight.
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