Classic Deviled Eggs

Ingredients

• 12 large eggs, at least a week old (easier to peel)
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar or lemon juice
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Paprika, for dusting
• 2 tbsp fresh chives, finely chopped
• Optional: 4 slices bacon, cooked crisp and crumbled

About 65 kcal per half

Instructions

1. 1

   1. Hard-boil the eggs

   Place the eggs in a single layer in a pot, cover with cold water by an inch, and bring to a rolling boil. Cover, remove from the heat, and let stand 12 minutes. Transfer to an ice bath until completely cool.

2. 2

   2. Peel

   Tap each egg gently on the counter and roll it under your palm to crack the shell all over. Peel under cold running water — older eggs peel more cleanly.

3. 3

   3. Halve and scoop

   Slice each egg lengthwise and gently pop the yolks into a bowl. Set the whites on a serving tray.

4. 4

   4. Make the filling

   Mash the yolks with a fork until fine. Add the mayonnaise, mustard, vinegar, salt, and pepper and stir until smooth and creamy. Taste and adjust — it should be tangy and well seasoned.

5. 5

   5. Fill and garnish

   Spoon or pipe the yolk filling into the egg whites. Dust with paprika and scatter with chives and crumbled bacon if using. Chill at least 1 hour before serving.