Classic Paprika Deviled Eggs

Ingredients

Instructions

0 of 6 steps complete

1. 1Arrange eggs in a saucepan in one layer and cover with cold water by 1 inch. Bring to a full boil over medium-high heat.
2. 2Cover, remove from heat and let stand 12 minutes for fully set whites and yolks. Immediately transfer to a bowl of ice water for 10 minutes.
3. 3Tap and peel the cooled eggs under running water. Pat dry and slice each lengthwise. Gently remove yolks into a bowl and place whites on a platter.
4. 4Mash yolks very finely with a fork, then mix in mayonnaise, mustard, vinegar, salt and pepper until smooth. Taste and adjust seasoning.
5. 5Spoon or pipe filling into the 12 egg-white halves. Dust lightly with paprika and keep refrigerated until serving. Two halves make one serving.
6. 6Refrigerate finished eggs within 2 hours (1 hour above 90°F) and eat within 2 days for best quality. Keep them chilled on ice for a buffet.