Deviled Eggs

Instructions

1. 1

   Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover with a lid, and let stand for 10-12 minutes.

2. 2

   Transfer eggs to an ice bath and let cool completely for at least 5 minutes. This stops the cooking and makes peeling easier.

3. 3

   Gently tap eggs on the counter and roll to crack the shells. Peel under cool running water, starting from the wider end where the air pocket is located.

4. 4

   Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium mixing bowl. Arrange the egg white halves on a serving platter.

5. 5

   Mash the yolks with a fork until no lumps remain. Add mayonnaise, Dijon mustard, white wine vinegar, salt, pepper, and garlic powder. Mix until completely smooth and creamy.

6. 6

   Transfer the yolk mixture to a piping bag fitted with a star tip, or use a zip-lock bag with the corner snipped off. Pipe the filling generously into each egg white half.

7. 7

   Dust with paprika and garnish with fresh chives. Refrigerate for at least 15 minutes before serving to allow flavors to meld.