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After boiling your eggs to perfection, the next crucial step is cooling them quickly using an ice bath. This technique serves multiple purposes: it stops the cooking process immediately, preventing overcooked yolks that can lead to a greenish tint around the yolk, and it also makes peeling much easier.

Classic Deviled Eggs

Discover the art of gourmet deviled eggs with a modern twist! This classic appetizer has captivated taste buds for generations, but now you can elevate it to new heights. Explore creative ingredients like smoked paprika, fresh herbs, and unique flavor additions that will impress at any gathering. Learn essential techniques for perfecting your egg filling and presentation. Ideal for holiday feasts, picnics, or casual snacking, these deviled eggs are a must-try!
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Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white wine vinegar

1/4 teaspoon smoked paprika (plus extra for garnish)

Salt and pepper to taste

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped pickles (optional, for extra crunch)

1/2 teaspoon garlic powder (optional, for added flavor)

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12-14 minutes.

    Cool the Eggs: After the time is up, transfer the eggs to an ice bath (a bowl filled with cold water and ice), and let them cool for at least 5 minutes. This helps to make peeling easier and stops the cooking process.

      Peel the Eggs: Once cooled, gently tap each egg on a hard surface and roll it to crack the shell. Start peeling from the wider end, where there’s usually an air pocket. Rinse the peeled eggs under cool water to remove any shell fragments.

        Prepare the Filling: Cut each egg in half lengthwise and carefully remove the yolks placing them in a mixing bowl. Set the whites aside on a serving platter. Add mayonnaise, Dijon mustard, white wine vinegar, smoked paprika, salt, and pepper to the yolks. Use a fork to mash and blend until smooth and creamy. If using, add the chopped pickles, chives, and garlic powder to the mixture.

          Fill the Egg Whites: Using a spoon or a piping bag fitted with a star tip, generously fill the hollowed egg whites with the yolk mixture.

            Garnish: Sprinkle the filled eggs with a pinch of smoked paprika and garnish with extra chopped chives for a pop of color and flavor.

              Serve: Chill the deviled eggs in the refrigerator for at least 15 minutes before serving to allow flavors to meld. Enjoy as a delightful appetizer or snack!

                Prep Time: 15 min | Total Time: 30 min | Servings: 12 halves