Ingredients
Equipment
Method
Boil and peel the eggs
- Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes, until set through with no runny centers.
- Chill the eggs in an ice bath for 10 minutes to stop cooking and make peeling easier. Peel and halve lengthwise, keeping the whites intact and the yolks contained.
Make the deviled filling
- Mash the yolks with a fork until fine and crumbly with no large lumps. This helps the filling turn smooth after mixing.
- Stir the mashed yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth and thick. Mix until the mixture looks uniform and pipeable.
Pipe, garnish, and chill
- Pipe the filling into the egg whites with a star tip, filling each well all the way to the edges. Keep the tops even for a clean row presentation.
- Sprinkle with paprika and fresh chives for garnish, then chill until serving. Serve cold for the best texture and flavor.
Notes
For the smoothest filling, mash the yolks thoroughly before mixing in the mayo. Refrigerate deviled eggs in a covered container up to 3 days (they may soften slightly after day 2). Freezing isn’t recommended because the yolk filling can become grainy. For a lighter version, substitute half the mayonnaise with plain Greek yogurt while keeping the rest for structure and pipeability.