Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Paprika, for garnish
• Fresh chives, minced, for garnish

Instructions

1. Boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 12 minutes.
2. Ice bath: Transfer eggs immediately to a bowl of ice water and let cool for at least 5 minutes. This stops the cooking and makes peeling easier.
3. Peel and halve: Gently tap eggs on the counter and roll to crack the shell all over. Peel under cool running water. Slice each egg in half lengthwise.
4. Remove yolks: Carefully remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter, cut side up.
5. Make the filling: Mash the yolks with a fork until no large lumps remain. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
6. Fill the eggs: Spoon or pipe the yolk mixture into the egg white halves. For an elegant presentation, use a piping bag with a star tip.
7. Garnish and serve: Sprinkle with paprika and fresh chives. Refrigerate until ready to serve, up to 24 hours.