Delicious Deviled Eggs: A Classic Appetizer with a Tangy Twist

Deviled eggs are a timeless classic that graces the table at many gatherings, from family picnics to holiday dinners. These delectable bites boast a creamy, tangy filling nestled in perfectly boiled egg whites. Easy to prepare and delightful to eat, deviled eggs are sure to please any crowd.

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Paprika, for garnish
• Chopped fresh chives, for garnish (optional)

Instructions:

1. Hard-boil the eggs: Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, remove the saucepan from the heat and cover with a lid. Let the eggs sit in the hot water for 10-12 minutes.
2. Cool the eggs: Transfer the eggs to a bowl of ice water to cool completely. This will make them easier to peel.
3. Peel the eggs: Gently tap each egg on a hard surface to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise and carefully remove the yolks.
4. Prepare the filling: Place the egg yolks in a mixing bowl and mash with a fork until smooth. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until well combined and creamy.
5. Fill the egg whites: Spoon or pipe the egg yolk mixture back into the egg white halves. Be generous with the filling for the best flavor in every bite.
6. Garnish and serve: Sprinkle the deviled eggs with a dusting of paprika and, if desired, a scattering of chopped fresh chives. Arrange on a platter and serve immediately or refrigerate until needed.

Enjoy your delicious deviled eggs—the perfect appetizer for any occasion!