Deviled eggs

Ingredients

• 12 large Eggs
• 1/2 cup Mayonnaise
• 2 tbsp Dijon Mustard
• 1 tbsp White Vinegar
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 1/2 tsp Smoked Paprika
• 1 pinch Cayenne Pepper -- substitute: Red Pepper Flakes
• 2 sprigs Parsley -- substitute: Cilantro
• 1 tbsp Chives

Steps

1. Place eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat.

   8 min — until the water reaches a rolling boil

2. Remove from heat, cover the pot with a lid, and let the eggs sit undisturbed.

   10 min — after 10 minutes, the yolks will be fully set with a pale, creamy center

3. Transfer the eggs to an ice bath (a bowl of ice water) and let them cool completely.

   5 min — until the eggs are cool to the touch

4. Gently crack and peel each egg under cool running water, starting from the wider end where the air pocket is. Rinse away any remaining shell fragments.

   5 min — the shell should slip away easily; if it sticks, the egg cooled properly

5. Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a small bowl, keeping the egg white halves intact on a serving platter.

   3 min — the yolks should come out cleanly without breaking the whites

6. Mash the yolks with a fork until completely smooth and lump-free. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks and stir until fully combined and creamy.

   2 min — the mixture should be smooth, spreadable, and pale yellow with no visible lumps

7. Transfer the yolk mixture to a piping bag fitted with a small star or round tip, or simply spoon the mixture into each egg white half.

   2 min — the mixture should hold its shape when piped

8. Pipe or spoon the filling generously into each egg white half, mounding it slightly. Sprinkle the top of each deviled egg with smoked paprika and a pinch of cayenne pepper if desired.

   3 min — the paprika should coat the top evenly and add color contrast

9. Garnish each egg with a small sprig of fresh parsley or a few chives, if using. Chill until ready to serve.

   15 min — chilling for at least 15 minutes helps the flavors meld and the filling set

Plating ideas

• Arrange the filled eggs on a bed of fresh greens or mixed lettuce, with lemon wedges on the side for garnish and brightness. — Creates a light, elegant presentation perfect for brunch or formal gatherings
• Sprinkle each egg with crispy bacon bits, a tiny drizzle of hot sauce, or a single caper for extra flavor and texture contrast. — Adds richness and sophistication; bacon especially complements the creamy filling
• Serve on a wooden board or vintage platter with fresh herbs scattered around and small toothpicks on the side for easy grabbing. — Classic picnic or potluck presentation that invites guests to serve themselves
• Dust the tops with a mixture of smoked paprika and finely grated Parmesan cheese, then add a single fresh dill frond. — Elevates the dish with umami depth and herbaceous freshness