Classic No-Pickle Deviled Eggs

Step 1

Fill a wide Dutch oven or other 5- to 6-qt. pot with 1 inch of water and set a steamer basket in the pot. Cover pot and bring water to a boil over high heat. With a slotted spoon, carefully add eggs in a single layer. (If eggs don’t all fit in one layer, you’ll need to cook them in batches.) Cover pot and return water to a boil; then reduce heat to medium-high and steam eggs 13-14 minutes.

Step 2

Shortly before eggs are done steaming, fill a large bowl with ice water. With slotted spoon, transfer cooked eggs to the ice water bath and let stand until cool, about 10 minutes.

Step 3

Drain cooled eggs and peel them. Cut eggs in half lengthwise. Scoop out yolks into a medium bowl. Place cooked whites on a plate or platter.

Step 4

Mash cooked egg yolks with a pastry blender or fork. Stir in mayonnaise, mustard, and vinegar until well blended and creamy. Season to taste with salt.

Step 5

Transfer egg yolk mixture to a pastry bag fitted with a star tip. (Or spoon it into a large zip-top plastic bag and snip off about ⅓ inch from the corner.) Pipe egg yolk mixture into the egg whites. If making eggs ahead, seal in a sturdy container or wrap loosely with plastic wrap and chill up to 3 days. Sprinkle with paprika before serving.