Easy Deviled Eggs

Steps

1. 1

   Place 6 large eggs in a single layer in a saucepan and cover with enough water so there is at least an inch of water above the eggs.

2. 2

   Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 12 minutes.

   Start 12-minute timer
3. 3

   Prepare an ice bath by filling a medium bowl with cold water and ice cubes. Transfer the cooked eggs to the ice bath and let them cool completely for about 10-15 minutes.

   Start 10-minute timer
4. 4

   Gently crack the eggshells and peel the eggs under cool running water. Pat the peeled eggs dry with a paper towel.

5. 5

   Slice each egg in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl, setting the whites aside on a serving platter.

6. 6

   Mash the egg yolks with a fork until they are fine and crumbly.

7. 7

   Add 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and a dash of hot sauce to the yolks.

8. 8

   Mix the yolk mixture thoroughly until it is smooth and creamy. For an extra smooth texture, you can use a small food processor or push the mixture through a fine-mesh sieve.

9. 9

   Spoon the yolk mixture back into the hollows of the egg whites, or use a piping bag fitted with a large star tip for a more decorative look.

10. 10

    Garnish the eggs with a light sprinkle of paprika and finely chopped fresh chives before serving.