Easter Deviled Eggs

Ingredients

• 6 large eggs
• 3 tablespoons good-quality mayonnaise (full-fat)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon yellow mustard
• 1 teaspoon white vinegar or pickle juice
• Salt, to taste
• Freshly ground black pepper, to taste
• Paprika, for garnish (smoked or sweet)
• Fresh chives or dill, finely chopped, for garnish

Instructions

1. 1

   Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch.

2. 2

   Bring the water to a full, rolling boil over high heat.

3. 3

   Once boiling, immediately cover the pot, turn off the heat, and let it sit for exactly 10 minutes.

4. 4

   While the eggs rest, prepare a large bowl of ice water.

5. 5

   After 10 minutes, use a slotted spoon to transfer the eggs directly into the ice bath. Let them chill for at least 5 minutes.

6. 6

   Gently crack the egg shells all over, then peel under a thin stream of cool running water. Pat the peeled eggs dry.

7. 7

   Slice the eggs in half lengthwise with a sharp knife. Carefully pop out the yolks into a medium bowl.

8. 8

   Mash the yolks with a fork until they are a fine, crumbly powder.

9. 9

   Add the mayonnaise, both mustards, and the vinegar to the mashed yolks. Mix until completely smooth and creamy.

10. 10

    Season generously with salt and pepper. Taste and adjust the seasoning as needed.

11. 11

    Spoon the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off).

12. 12

    Pipe the mixture into the egg white halves, creating a beautiful swirl.

13. 13

    Sprinkle with paprika and fresh herbs. Serve immediately or refrigerate until ready to serve.