Classic Deviled Eggs

Step 1

For more in-depth instructions see Easy Peel Hard-Boiled Eggs. Place a steaming basket in a covered pot or large pan with 1 inch of water. Bring to boil, add eggs, cover, and steam for 13 minutes. Prepare an ice bath (3 cups ice + water). Transfer eggs to ice bath immediately after steaming; wait 15 minutes, then peel.

Step 2

Gently tap and roll eggs on countertop to crack the shell. Peel from the wide end for easy removal.

Step 3

Halve eggs lengthwise, remove yolks into medium bowl, and mash with a fork.

Step 4

Mix yolks with mayo, mustard, vinegar, salt, and pepper until smooth and creamy, using a spatula to remove lumps.

Step 5

Open a quart size freezer bag or sandwich bag and insert one corner into a drinking glass with the top of the bag folded over the edge of the glass.

Step 6

Fill the bag with the egg yolk mixture and remove from glass.

Step 7

Twist the top of the bag to remove excess air and cut the corner of the bag to create a piping tip.

Step 8

Arrange egg whites on a platter and pipe the egg yolk mixture evenly into the egg whites.

Step 9

Garnish with fresh chopped chives and a sprinkling of paprika. See Note #5 below for easy transporting and storage.