Classic deviled eggs with a creamy, tangy filling and a dusting of paprika. Makes 24 halves from 12 eggs. Make them in the morning and keep them chilled until lunch.
Ingredients (24 halves):
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt, plus more to taste
- Pinch of black pepper
- Smoked paprika, for dusting
- Chopped chives, optional
Instructions (morning):
- Put the eggs in a pot in a single layer, cover with cold water by an inch, and bring to a boil. Turn off the heat, cover, and let stand 11 minutes.
- Move the eggs to a bowl of ice water for 10 minutes, then peel.
- Halve the eggs lengthwise and pop the yolks into a bowl.
- Mash the yolks with the mayonnaise, mustard, vinegar, salt, and pepper until smooth. Taste and adjust.
- Spoon or pipe the filling into the whites. Dust with smoked paprika and add chives if you like.
- Cover loosely and refrigerate until lunch. Serve cold.