Deviled Eggs

Once boiling, remove the pan from the heat, cover tightly with a lid, and let sit for exactly 12 minutes.

Immediately transfer the eggs to a bowl of ice water and let them chill for 5 minutes. This stops the cooking process and makes peeling easier.

Peel the eggs carefully, then slice them in half lengthwise. Gently pop the solid yellow yolks out and place them into a small mixing bowl. Arrange the empty egg white halves on a serving platter.

Mash the yolks thoroughly with a fork. Stir in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until the mixture is completely smooth and creamy.

Transfer the yolk mixture to a piping bag (or a ziplock bag with the corner snipped off) and pipe it generously back into the hollows of the egg whites. Dust lightly with sweet paprika before serving cold.