Old-Fashioned Deviled Eggs with Mustard and Paprika

What you need

• 6 large eggs, a week old if possible, they peel more easily
• 60 ml (1/4 cup) mayonnaise
• 1 tsp yellow mustard
• 1 tsp white vinegar
• salt, to taste
• black pepper, to taste
• sweet paprika, for dusting
• 1 tbsp chives, finely chopped, optional

Method

Restated from the original video

1. 1

   Set the eggs in a saucepan in one layer and cover with cold water by 2-3 cm (1 in).

2. 2

   Bring to a full boil over high heat, then cover, take off the heat and leave for 12 min.

3. 3

   Move the eggs to a bowl of ice water and leave until cold, about 10 min.

4. 4

   Crack the shells all over by tapping on the counter and peel under cold running water.

5. 5

   Cut each egg in half lengthwise and gently pop the yolks into a bowl. Set the whites on a platter, hollow side up.

6. 6

   Mash the yolks with a fork until fine and crumbly, with no lumps.

7. 7

   Add the mayonnaise, mustard and vinegar and beat until smooth. Season with salt and black pepper.

8. 8

   Spoon or pipe the filling back into the whites, mounding it slightly.

9. 9

   Dust with paprika and scatter over the chives. Chill until serving, up to 1 day.

Imported from dessertnowdinnerlater.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.