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Classic deviled eggs

You can stop stressing about what to bring to your next potluck, because deviled eggs are making a big comeback and are begging to be the hit of the next party. 



  • 6 large eggs
  • 2 teaspoons white vinegar
  • 1/4 cup mayonnaise
  • 3/4 - 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • Smoked paprika, for garnish
  • Finely chopped chives, for garnish


  1. To hard boil your eggs, place them in a single layer on the bottom of a medium saucepan and have a tight fitting lid handy.  Add enough cool water to cover the eggs by four centimeters inches, add the vinegar, and bring to a boil over medium heat. 
  2. When the water has reached a boil, quickly cover the pot, remove from the heat, and set a timer for 13 minutes.  Allow the eggs to sit, covered, until the timer goes off then immediately drain the eggs and plunge into an ice bath to stop the cooking process.  Once the eggs are cool, tap them on the counter to break up the shell a bit.
  3. I like to put a few cracks in the top and bottom of the eggs and use that little bubble area on the bottom of the egg to start peeling.
  4. Using a sharp knife or a piece of thread wrapped around your fingers like you would floss, slice the eggs in half from top to bottom.
  5. Pop the yolks out of each egg and place into a small mixing bowl.  Mash the yolks with a fork and stir in the mayonnaise, Dijon, and salt.
  6. Mix well until everything is nice and smooth and divide the yolk mixture back into the egg whites.  If you’re just looking to get the yolks in there, a spoon will do just fine. 
  7. If you’re going for a snazzier look, transfer the yolk mixture into a zip top plastic bag or piping bag and dollop a little swirl into each white.
  8. Arrange the eggs onto a serving platter and dust with smoked paprika and finely chopped chives.

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