Classic Deviled Eggs

No Memorial Weekend spread is complete without Classic Deviled Eggs. These bite-sized delights are creamy, tangy, and perfectly seasoned, making them an irresistible appetizer. Simple to prepare yet always a crowd favorite, deviled eggs are a timeless addition to any festive gathering.

Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp white vinegar
• Salt and pepper to taste
• Paprika, for garnish
• Fresh chives, chopped (optional)

Instructions:

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
2. Once boiling, remove from heat and let the eggs sit in the hot water for 10-12 minutes.
3. Drain and transfer the eggs to a bowl of ice water to cool.
4. Peel the eggs and slice them in half lengthwise.
5. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
6. Spoon or pipe the yolk mixture back into the egg whites.
7. Garnish with paprika and chopped chives, if desired.
8. Serve chilled.