How to Make Deviled Eggs

Reach for the eggs at the back of your fridge - the oldest ones in your carton peel way easier than fresh eggs because the membrane shrinks slightly with age. Place 6 of them in a medium pot with 2 teaspoons of kosher salt and 2 teaspoons of white vinegar.

Cover the eggs with cold water by 1 to 2 inches. Cold water is fine for the start; the eggs cook gradually as the water heats. The salt and vinegar make the shells release cleaner during peeling.

Bring the pot to a boil over medium-high heat. The moment it hits a full rolling boil, set a timer for exactly 7 minutes. Do not go past 7 minutes - one extra minute and your yolks turn rubbery with green-gray edges, ruining both the look and the texture.

While they boil, fill a big bowl with ice water. As soon as the timer dings, lift the eggs out with a spider strainer and drop them into the ice bath. Let them chill for a full 10 minutes - this stops the cooking AND helps the egg pull away from the shell.

Once the eggs are completely cold (they should feel cool to the touch through the shell), peel them. Tap each egg gently on the counter to crack the shell all over, then peel under running water or right inside a small bowl of water.

The water gets between the shell and the egg white and the shell slides off in big pieces. If a stubborn membrane stays attached, dunk the egg back in water and shake gently - the surface tension breaks and the rest comes off.

Set a peeled egg on a cutting board and slice it in half lengthwise with a sharp knife. Wipe the blade between cuts so the yolks don't smear the white edges - clean white halves look way better on the platter.

Pop the cooked yolks out into a small bowl and arrange the empty whites cut-side-up on a board, platter, or deviled egg tray. You should have 12 white halves and a bowl of bright yellow yolks ready for the filling.

Add 3 tablespoons of mayonnaise, 1.5 teaspoons of dijon mustard, 1 teaspoon of white vinegar, and a generous pinch each of salt and freshly ground pepper to the bowl of yolks. Mash everything together with a fork until you can't see any yolk lumps.

Taste the filling now and adjust - it should taste rich and a bit tangy. If you want a silky finish for piping, press the mashed mixture through a fine-mesh sieve into a clean bowl. This optional step removes every micro-lump.

Scoop the filling into a piping bag fitted with a star tip. Pipe a generous swirl into each egg-white half - hold the bag straight up, squeeze, and pull off cleanly to leave a peak.

Finish with a small pinch of paprika dusted across each egg and a few cracks of fresh black pepper. Serve immediately for the best texture and flavor; leftovers keep in an airtight container for one day.