Classic Deviled Eggs

Ingredients

• Eggs (6 large)
• Mayonnaise (1/4 cup)
• Yellow mustard (1 tablespoon)
• White vinegar (1 teaspoon)
• Salt (1/4 teaspoon, or to taste)
• Black pepper (1/8 teaspoon, or to taste)
• Paprika (for garnish)

Instructions

1. Place the eggs in a single layer in a saucepan and cover with enough water so there's 1 1/2 inches of water above the eggs.
2. Heat on high until the water begins to boil. Once boiling, cover the saucepan, turn the heat to low, and cook for 1 minute.
3. Remove from heat and leave the eggs covered for 14 minutes. After this time, rinse the eggs under cold running water continuously for 1 minute to cool them down.
4. Crack the egg shells and carefully peel them under cool running water to make peeling easier.
5. Gently dry the peeled eggs with paper towels. Slice the eggs in half lengthwise, placing the yolks in a medium bowl and arranging the whites on a serving platter.
6. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper to the yolks, mixing well until smooth and creamy.
7. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites, filling each half generously.
8. Sprinkle the tops with paprika for color and a hint of flavor. Serve chilled and enjoy!